Ingredients
-
500
-
4
-
3
-
6
-
1
-
3
-
6
-
4
-
3
-
1
-
-
-
-
-
Directions
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.,This is a good, easy and extremely flexible and forgiving recipe. I made two batches, in one used leftover rare leg of lamb and in the other used leftover chipotle-pineapple ham and a bag of frozen cauliflower. Because 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.,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.
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Steps
|
1
Done
|
Cut Lamb Meat Into Small Cubes. |
|
2
Done
|
Blend 2 Chopped Onions, Garlic and Ginger in a Blender Alongwith Adding a Little Water. |
|
3
Done
|
Heat Ghee in a Saucepan. |
|
4
Done
|
Add One Chopped Onion and Fry Till It Becomes Pale Golden in Colour. |
|
5
Done
|
Add Crushed Spices, Salt and Meat. |
|
6
Done
|
Fry For 8 Minutes to a Rich Brown Colour. |
|
7
Done
|
Add the Blended Mixture and Fry For 10 Minutes. |
|
8
Done
|
Add the Chilli and Corriander Powders and Yoghurt. |
|
9
Done
|
Fry the Mixture Until Ghee Separates. |
|
10
Done
|
Add Water, Mix Well, Cover With a Lid and Simmer For One Hour Until the Meat Is Tender and the Sauce Has Thickened. |
