Ingredients
-
2
-
2
-
2
-
2 - 3
-
1/2
-
4
-
1/2 - 1
-
1
-
1
-
2 1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Half the Onions, Half of the Ginger and Half of the Garlic in a Large Mixing Bowl and Add 3tbsp of the Yoghurt. |
|
2
Done
|
Add Diced Lamb and Stir Well Until Evenly Coated With the Marinade. |
|
3
Done
|
Cover and Marinate For 1-2 Hours in the Fridge. |
|
4
Done
|
When the Meat Is Ready to Cook, Heat the Oil in a Heavy-Based Saucepan and Add Remaining Onions, Ginger and Garlic. |
|
5
Done
|
Fry For 10 Minutes, Stirring Occasionally, Until Golden Brown. |
|
6
Done
|
Remove Mixture With a Slotted Spoon to a Small Bowl. |
|
7
Done
|
Add Meat and Marinade to the Pan and Fry Until Browned on All Sides. |
|
8
Done
|
Moisten Meat With the Remaining Yoghurt, Then Add Onion Mixture, Chili, Dill Seed and Salt. |
|
9
Done
|
Stir Well to Combine and Reduce Heat to a Low Simmer. |
|
10
Done
|
Cover and Simmer For 20-30 Minutes, Until Meat Is Tender, Adding 1-2 Tbsp of Water If the Korma Looks to Dry. |
