Lamb Korma Recipe #124155
A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries.
Prep time doesn't include 1 hour marinating.
by Fairy Nuff
1 day | 20 min prep
SERVES 4 -6 , 4 -6 serves
- 1 kg boneless lamb, cut into 3cm cubes
- 1 medium onion, chopped
- 2 teaspoons fresh ginger, grated
- 3 garlic cloves, roughly chopped
- 1 tablespoon coriander seed
- 2 teaspoons ground cumin
- 1 teaspoon cardamom pod
- 1/2 teaspoon salt
- 1 teaspoon chili flakes, depending on taste (less (or more)
- 2 tablespoons ghee
- 1 medium onion, extra, sliced
- 2 tablespoons tomato paste
- 1/2 cup yoghurt
- Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
- Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
- Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
- Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
- Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
- Simmer uncovered until the liquid is absorbed.
- Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
- Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
- Serve with rice, raitas and relishes.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 124155 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars