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. |
