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Lamb Korma

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Ingredients

Adjust Servings:
2 tablespoons ghee or 2 tablespoons oil
1 onion sliced
700 g mutton
2 green cardamoms
2 black cardamom pods
2 bay leaves
4 cloves
1 cinnamon stick
1 teaspoon garlic paste
1 teaspoon ginger paste

Nutritional information

570.2
Calories
349 g
Calories From Fat
38.9 g
Total Fat
17.3 g
Saturated Fat
186.7 mg
Cholesterol
221.9 mg
Sodium
5.9 g
Carbs
0.7 g
Dietary Fiber
2.4 g
Sugars
46.8 g
Protein
283g
Serving Size

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Lamb Korma

Features:
    Cuisine:

    Very easy to make and very tasty. I had no saffron and added some ground almonds and it was great!

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Lamb Korma,A recipe by chef sahi shown in ndtv. This is delicious and easy to make. I made some additions in the dish by adding saffron, chicken stock and cream. Even without cream too it is good.,Very easy to make and very tasty. I had no saffron and added some ground almonds and it was great!,A recipe by chef sahi shown in ndtv. This is delicious and easy to make. I made some additions in the dish by adding saffron, chicken stock and cream. Even without cream too it is good.


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    Steps

    1
    Done

    Heat Ghee in a Deep Pan Over Medium Heat.

    2
    Done

    Add Green Cardamoms, Black Cardamoms, Bay Leaves, Cloves, Cinnamon Stick and Saut.

    3
    Done

    Add the Finely Sliced Onions and Saut Till They Are Transparent. Reduce the Heat, Add the Ginger Garlic Paste and Stir Well.

    4
    Done

    Add the Lamb, Stirring Constantly Till It Changes Colour.

    5
    Done

    Add Yoghurt, Coriander Powder, Red Chili Powder and Cook Till Oil Starts Separating.

    6
    Done

    Add Some Salt, Then Chicken Stock or Water and Bring to a Boil. Cover and Cook on a Slow Fire Till Done.

    7
    Done

    Mix in Black Pepper Powder,Saffron.

    8
    Done

    Garnish With Thin Deep Fried Onion Rings, Cream and Serve Hot.

    Avatar Of Emily Johnson

    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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