Lamb Korma

Lamb Korma

  • Prep Time: 40 mins
  • Total Time: 1 hrs 40 mins
  • Servings: 4

    • About This Recipe

    “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.”

    Ingredients

  • 500glamb
  • 4tablespoonsyoghurt
  • 3onions, chopped
  • 6clovesgarlic, chopped
  • 1inchginger, chopped
  • 3tablespoons ghee or 3tablespoonsoil
  • 6black peppercorns, crushed
  • 4green cardamoms, crushed
  • 3cloves, crushed
  • 1teaspoonsalt
  • 1teaspoonchili powder
  • 2teaspoonscoriander powder
  • 500mlwater
  • 2tablespoonsgreen coriander

    • Directions

  • Cut lamb meat into small cubes.
  • Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
  • Heat ghee in a saucepan.
  • Add one chopped onion and fry till it becomes pale golden in colour.
  • Add crushed spices, salt and meat.
  • Fry for 8 minutes to a rich brown colour.
  • Add the blended mixture and fry for 10 minutes.
  • Add the chilli and corriander powders and yoghurt.
  • Fry the mixture until ghee separates.
  • Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
  • Serve hot sprinkled with corriander leaves.
  • Goes well with roti, naan or rice.

    • Reviews

  • “This is a good, easy and extremely flexible and forgiving recipe.I made two batches, in one I used leftover rare leg of lamb and in the other I used leftover chipotle-pineapple ham and a bag of frozen cauliflower.Because I 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.”

  • “This has really good flavor.I would actually kick up the spicing a little , as even I, who is heat-phobic found it a bit bland.The flavors are really good overall, though.I had some trouble with the sauce burning on the bottom of my pan when it thickened, so if I make this again, I think I will try baking it in a covered dish instead of doing it stovetop.Quite tasty and tender meat (even though I didn’t simmer it for quite an hour because of the burning).I will make this again, but will play with the spices and method.”

  • “Very nice and easy recipe to make.”

  • “This was a great recipe. The meat was so nice and tender. Next time, I think I will chop an tomato and saute it with the onion for a different flavour. Thanks Charisma!”

  • “This is a knockout recipe!After adding the onion/garlic/ginger puree, I switched to a pressure cooker for 15 minutes at 15 lbs because I wanted to make certain that the meat was tender since I was serving 3 generations with the youngest being my 2 1/2 year old twins and the oldest their 75 year old grandfather.It worked and everybody loved it.I will definitely make this again!”

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