1/2 Photos of Lamb Korma
24 hrs 20 mins
Fairy Nuff's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Put 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).
- 2Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
- 3Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
- 4Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
- 5Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
- 6Simmer uncovered until the liquid is absorbed.
- 7Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
- 8Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
- 9Serve with rice, raitas and relishes.
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Nutritional Facts for Lamb Korma
Serving Size: 1 (238 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 785.7
- Calories from Fat 558
- Total Fat 62.0 g
- Saturated Fat 28.3 g
- Cholesterol 200.3 mg
- Sodium 524.2 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 2.0 g
- Sugars 4.8 g
- Protein 44.7 g
The following items or measurements are not included: