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Lamb Korma Over Rice

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Ingredients

Adjust Servings:
2 cups onions chopped
2 garlic cloves minced
1 teaspoon gingerroot grated
1/4 cup usli ghee or 1/4 cup cooking oil
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground mace
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric

Nutritional information

461.9
Calories
341 g
Calories From Fat
37.9 g
Total Fat
18.8 g
Saturated Fat
116.5 mg
Cholesterol
385.4 mg
Sodium
8.8 g
Carbs
1.4 g
Dietary Fiber
4 g
Sugars
21.2 g
Protein
232g
Serving Size

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Lamb Korma Over Rice

Features:
    Cuisine:

    In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Recipe #482649 482649.

    • 125 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Lamb Korma Over Rice,In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I’ve subbed pork successfully. Serve with hot cooked rice and Recipe #482649 482649.,Not as hot as we would like but the flavours were awesome and especially when those spices hit the onion the smell just permenated through the house but settled down during the cooking process, I cooked with the lid on so had no problem with it drying out, used a leg of lamb which I deboned and got 740 grams of lamb meat of plus shank which I tossed into the mix and allowed 2 hours to cook at a really slow place and the meat was succulent and spicy and thoroughly enjoyed so muc so that nearly the lot was eaten up by 3 of us, thank you breezermom, made for I Recommend tag game and recommendd by Lavendr Lynn.


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    Steps

    1
    Done

    In a Large Skillet Cook Chopped Onion, Garlic, and Gingerroot in Hot Usli Ghee or Cooking Oil Till the Onion Is Tender but not Brown.

    2
    Done

    Combine 1 Tsp Garam Masala, Cumin, Mace, Salt, Cinnamon, Turmeric,Paprika, and Red Pepper; Stir Into the Onion Mixture. Remove from the Pan.

    3
    Done

    Brown the Meat, Half at a Time, in Hot Usli Ghee or Oil. Add More Usli Ghee or Oil to the Skillet, If Necessary. Drain Off the Excess Fat. Return the Meat and Onion Mixture to the Pan. Add 1/4 Cup Water. Cover and Simmer About 1 1/4 Hours or Until the Meat Is Tender, Stirring Frequently to Keep the Mixture from Sticking. If the Mixture Gets Too Thick While Cooking, Add 1 More Tablespoon of Water.

    4
    Done

    Stir Together the Yogurt, Sour Cream, and Flour; Stir the Mixture Into the Skillet and Heat Through, but Do not Boil.

    5
    Done

    to Serve, Transfer the Meat Mixture to a Heated Serving Dish and Sprinkle Cilantro on Top. Serve With Hot Cooked Rice and Sweet Tomato Chutney.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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