Ingredients
-
1
-
1
-
2
-
3
-
1
-
2
-
1
-
1/2
-
1
-
2
-
-
-
-
-
Directions
Lamb Korma,A wonderfully tender lamb dish adapted from “A Taste of Asia” cookbook. A great curry that has become a favourite in our household. Korma’s are not “saucy” curries. Prep time doesn’t include 1 hour marinating.,I tried lamb Korma in many indian restaurants in Australia, in Perth, Sydney & Melborn, it was my dream to learn how to cook it and to be exactly like the once i taste before, i start to make my searches, and i found this recipe first the photo looks exactly like the once i like, and not fatty, sec. All the ingredients i have it already, and very easy steps.. and oh yes it tast so yummy better than the Indian restaurant, my family loved it… thank you so very very much,This was a very good recipe! Only substitution I made was crushing a dried red pepper w/o the seeds instead of using red chile flakes. At first I was concerned the dish lacked flavor but once all the yogurt is absorbed the flavor came through! Thanks for the recipe!
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Steps
|
1
Done
|
Put the Onion, Ginger, Garlic, Coriander Seeds, Cumin, Cardamom, Salt and Chili Flakes Into a Food Processor and Process Until a Smooth Paste Forms (or Use a Mortar and Pestle). |
|
2
Done
|
Add the Spice Mix to the Lamb and Stir Well to Coat. Set Aside For 1 Hour. |
|
3
Done
|
Heat Ghee in a Large Pan or Wok. Add the Extra Onions and Cook, Stirring Over Moderate Heat Until the Onions Soften. |
|
4
Done
|
Add the Lamb and Cook For 8 to 10 Minutes, Stirring Constantly,Until the Lamb Cubes Are Browned All Over. |
|
5
Done
|
Add the Tomato Paste and 2 Tablespoons of the Yoghurt and Stir Until Combined. |
|
6
Done
|
Simmer Uncovered Until the Liquid Is Absorbed. |
|
7
Done
|
Add the Remaining Yoghurt, 2 Tablespoons at a Time, Stirring Between Each Addition Until the Liquid Is Absorbed. |
|
8
Done
|
Cover the Pan and Simmer Over a Low Heat For 30 Minutes, Stirring Occasionally. |
|
9
Done
|
Serve With Rice, Raitas and Relishes. |
