Lamb Korma

"This tasty korma calls for patient cooking. The spicing can be kept to a minimum. However, one can add a maximum of 20 spices like almonds, cashewnuts, pine nuts and cream to make a rich and delicious meal on festive occasions."
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
1hr 40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Cut lamb meat into small cubes.
  • Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
  • Heat ghee in a saucepan.
  • Add one chopped onion and fry till it becomes pale golden in colour.
  • Add crushed spices, salt and meat.
  • Fry for 8 minutes to a rich brown colour.
  • Add the blended mixture and fry for 10 minutes.
  • Add the chilli and corriander powders and yoghurt.
  • Fry the mixture until ghee separates.
  • Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
  • Serve hot sprinkled with corriander leaves.
  • Goes well with roti, naan or rice.

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Reviews

  1. Tannic
    This is a good, easy and extremely flexible and forgiving recipe. I made two batches, in one I used leftover rare leg of lamb and in the other I used leftover chipotle-pineapple ham and a bag of frozen cauliflower. Because I used meat that was already cooked I reduce the final cooking time considerably. I look forward to making this in a more traditional way at some point.
     
  2. hotchoco.
    Thank you for the recipe, I tried it and it was great. My husband and I loved it, I made a pulao of the leftovers. It was great will make it some other time.
     
  3. Roosie
    This has really good flavor. I would actually kick up the spicing a little , as even I, who is heat-phobic found it a bit bland. The flavors are really good overall, though. I had some trouble with the sauce burning on the bottom of my pan when it thickened, so if I make this again, I think I will try baking it in a covered dish instead of doing it stovetop. Quite tasty and tender meat (even though I didn't simmer it for quite an hour because of the burning). I will make this again, but will play with the spices and method.
     
  4. Stella Mae
    Very nice and easy recipe to make.
     
  5. Ranikabani
    This was a great recipe. The meat was so nice and tender. Next time, I think I will chop an tomato and saute it with the onion for a different flavour. Thanks Charisma!
     
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