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    You are in: Home / Recipes / Lamb Korma Recipe
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    Lamb Korma

    Lamb Korma. Photo by Lavender Lynn

    1/4 Photos of Lamb Korma

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    breezermom's Note:

    In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Sweet Tomato Chutney 482649.

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    Units: US | Metric


    1. 1
      In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
    2. 2
      Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
    3. 3
      Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
    4. 4
      Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
    5. 5
      To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on November 13, 2012


      Not as hot as we would like but the flavours were awesome and especially when those spices hit the onion the smell just permenated through the house but settled down during the cooking process, I cooked with the lid on so had no problem with it drying out, I used a leg of lamb which I deboned and got 740 grams of lamb meat of plus shank which I tossed into the mix and allowed 2 hours to cook at a really slow place and the meat was succulent and spicy and thoroughly enjoyed so muc so that nearly the lot was eaten up by 3 of us, thank you breezermom, made for I Recommend tag game and recommendd by Lavendr Lynn.

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    • on August 22, 2012


      Delicious and creamy!! Total hit for dinner!! I looked all over town to find the lamb and I am glad I did. It was so good in this dish. Definitely will make this again. Made for ZWT8.

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    • on August 20, 2012


      This was really yummy! The flavors were well rounded,and the sauce was rich and creamy. I cut the cayenne in half as I was serving people who really don't like heat, and they loved it. The ingredient list looks long, but this went together really fast. To save a bit of time, I quartered the onions and then tossed them into the food processor along with the garlic and ginger (cut in small pieces) and let the machine do the chopping work for me. I used pork shoulder this time, just to try something different, but I'm sure I would love it with lamb as well. Made for ZWT8.

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    Nutritional Facts for Lamb Korma

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 461.9
    Calories from Fat 341
    Total Fat 37.9 g
    Saturated Fat 18.8 g
    Cholesterol 116.5 mg
    Sodium 385.3 mg
    Total Carbohydrate 8.8 g
    Dietary Fiber 1.4 g
    Sugars 3.9 g
    Protein 21.2 g

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