Category: Lamb
Rating: 3.57
Servings: 1


2 1/2 lb lamb; cut into pieces
2 garlic cloves
1/2 oz ginger; fresh
2 cup water; cold
1 onions; finely chopped (up to 2)
1/4 lb butter (undoubtably should be ghii,; instead)
1/2 cup yoghurt
2 tablespoon tomato paste
1 tablespoon coriander powder
2 cloves
2 cardamoms
1 teaspoon turmeric
1 teaspoon cumin
1 stick cinnamon; small
1 cayenne powder to taste; the more the merrier
1 salt to taste

Directions: How to Cook Lamb Korma

(from Diipak's book in India, ~1970)

Monce garlic and ginger into a bowl and add 2 C. cold water.

Saute onion in half of the butter until transparent. Add yoghurt, tomato paste, spices, and salt.

Saute meat in another pan in remaining butter until golden. Stir in the spice mixture, add some of the garlic-ginger infusion, and simmer, covered, until meat is tender. Add more garlic-ginger water from time to time as necessary. (The sauce for korma should be very very thick.)

Correct seasonings and serve with cooked rice.

=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Malai Seekh (Skewered Creamy Lamb Kebabs)
Lamb And Mushroom Korma
Lamb With Butter Beans
Shahi Korma (Lamb In Saffron And Cardamom Cream Sauce)
Lamb Madhuban

Recent comments and reviews for this recipe:

Danie writes:

i cooked this mashallah
it was very nice

Posted on 29 Apr 2008, 14:21 ET

colin gonzalez writes:

good recipe only thing neede\ing adjusting is amount of water should be one cup other than that perfect. if you like it spicy add lots of cayenne

Posted on 22 Apr 2009, 21:35 ET

Maria writes:

Not enough instructions for a westerner! I'm so confused, when do the tumeric, cardamons etc. come into the recipe?

Posted on 18 Sep 2009, 07:57 ET

Maria writes:

AND I highly doubt that 2 1/5 lbs of lamb are 1 serving...

Posted on 18 Sep 2009, 07:58 ET

Nammy writes:

Sounds gd..ill try it insha Allah

Posted on 24 Oct 2009, 06:38 ET

Chris Martin writes:

"when do the tumeric, cardamons etc. come into the recipe?"

Under "spices".

Posted on 03 Nov 2009, 16:22 ET

vix writes:

Just saw Chris Martin's comment.
"when do the tumeric, cardamons etc. come into the recipe?"

The recipe says "add in spice mix"

How many people will this dish serve?
I am making this and CTM for New Years Eve, I have about 25 people coming for a sit down meal.

Posted on 28 Dec 2009, 16:20 ET

lisa writes:

black or green cardamom?

Posted on 15 Mar 2010, 16:40 ET

Scott writes:

Looks like a good simple take on the recipe; nice!

I'd use green cardamom pods; and this should serve 4-6 with rice and side dishes.

Also, if you're not used to this style of cooking, be aware the "until tender" cooking will be an hour, if not more. The longer and slower the better for a dish like this.

Posted on 30 Apr 2010, 23:03 ET

Teri writes:

One of my favorite lamb recipes!

Posted on 20 Oct 2010, 10:42 ET

sheila writes:

How many does this recipe serve. I need to cater for 6-8 people.

Posted on 31 Oct 2010, 03:48 ET

Graham Sinclair writes:

I love this recipe. My kids love this recipe. As scott says the longer and slower the cooking the more rewarding and tender the meat. I have done it in the slow cooker and it was brilliant smell of the house when I came home was to die for!

Posted on 16 Nov 2010, 00:13 ET

Add your comment:

What is 17 minus four?
Your Comment (no html):