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| Lamb Korma Recipe |
Category: Lamb
Rating:
3.67
Servings: 1
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Ingredients
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.
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Related Recipes:
Recent comments on this recipe:
 | | Danie writes:
i cooked this mashallah
it was very nice
Posted on 29 Apr 2008, 14:21 ET
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| 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
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| 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
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| Maria writes:
AND I highly doubt that 2 1/5 lbs of lamb are 1 serving...
Posted on 18 Sep 2009, 07:58 ET
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| Nammy writes:
Sounds gd..ill try it insha Allah
Posted on 24 Oct 2009, 06:38 ET
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| Chris Martin writes:
"when do the tumeric, cardamons etc. come into the recipe?"
Under "spices".
Posted on 03 Nov 2009, 16:22 ET
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| 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
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| lisa writes:
black or green cardamom?
Posted on 15 Mar 2010, 16:40 ET
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| 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
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