By breezermom on July 08, 2012
Photo by I'mPat
Photo by I'mPat
"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."
Serving Size: 1 (232 g)
Servings Per Recipe: 6
"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."
"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."
"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."