Lamb Korma Curry Food

LAMB CURRY

Steps:

• Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
• Add the curry powder, salt and vinegar and stir thoroughly.
• Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
• Add the tomatoes, chillies and mint.
• Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
• Add the garam masala and chopped coriander in the last 5 minutes of cooking.
• *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

CAULIFLOWER KORMA CURRY

Steps:

• Pre-heat the oven to 200ºC/400ºF.
• Combine all the ingredients for the roasted cauliflower and mix well.
• Spread the spiced cauliflower onto a lined baking sheet then place in the oven and roast for 30 minutes or until the cauliflower is caramelized and fork tender.
• In the meantime, soak the cashews in boiling water for 10 minutes.
• Sauté the onion, garlic and ginger in the butter until soft and fragrant. Add the spices and cook for another minute.
• Drain the cashews then transfer to a blender with the onion mixture, stock and cream.
• Blend until smooth then pour into a saucepan and season with salt, pepper and sugar.
• Add the roasted cauliflower and allow to simmer gently for 10 minutes.
• Adjust the seasoning and serve with rice, naan and toasted cashews.

LAMB KORMA

Steps:

• Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
• Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
• Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
• Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
• Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

EASY LAMB KORMA RECIPE - "CREAMY" INDIAN CURRY - AUTHENTIC HOMEMADE

Steps:

• In a dry frying pan, toast the whole spices until fragrant. Crush in a mortar and pestle or spice grinder, then mix with the coriander powder, and turmeric powder.
• Season the diced lamb with half the spice mixture and salt.
• Melt half the ghee in a large saucepan over high heat and brown the lamb, then set aside on a plate.
• Season lamb with the spices brown in the saucepan and set aside on a plate.
• Reduce the heat to medium and melt the remaining ghee, add the garlic, ginger, chili, onion, and masala. Stir until slightly caramelized, then add the remaining spice mix.
• Put the lamb back into the saucepan and coat in the onion mixture, add the tomato paste and cook out for 5 minutes.
• Add the stock then reduce the heat to low and simmer with a lid covering the pan, stirring every 15 mins until lamb is very tender and sauce covers the meat.
• When Lamb is tender, remove from the heat and stir through the yogurt.
• Serve immediately with steamed rice and chapati bread.

LAMB KORMA

Steps:

• 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).
• Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
• Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
• Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
• Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
• Simmer uncovered until the liquid is absorbed.
• Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
• Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
• Serve with rice, raitas and relishes.

KORMA

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Cut the chicken, lamb or beef into bite-size chunks.
• Peel (or trim) and roughly chop the alliums.
• Place a pan large enough to hold all the ingredients on a medium heat with the oil.
• Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
• Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
• Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
• Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
• Bring to the boil, then reduce the heat and simmer for 35 minutes.
• Check that the meat is cooked through and tender - if not, add a splash more water and continue cooking until soft.
• Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced - the liquid should return to the same level as in step 8.
• Stir in the yoghurt until just warmed through.
• Season to taste with lemon juice, salt and black pepper.

SLOW COOKER LAMB (OR CHICKEN) KORMA

Steps:

• Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
• Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
• Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
• Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
• Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.

LAMB KORMA

Steps:

• Heat the ghee in a large ovenproof casserole.
• Cover the lamb with turmeric and brown on all sides in the casserole.
• Pour in the curry base sauce, stir and cover with a lid.
• Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes. Set aside.
• Heat the oil in a large frying pan.
• Fry the cinnamon and cardamom until their aromas are released.
• Add the garlic and ginger and gently fry everything for 2 minutes.
• Pour the cooked lamb and its sauce into the pan and stir.
• Add the sugar, almonds and coconut to the curry.
• Stir and let the curry simmer slowly for 10 minutes.
• Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.
• Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.

LAMB KORMA CURRY

Steps:

• Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan, add onion and cook over low heat until soft, remove from the heat and add sweet potato.
• Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.
• Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.
• Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender.
• Serve with rice and mango chutney.
• LEFT OVERS - Curried Lamb and Chickpea Salad (serves 2 prep 5 minutes) - Prepare salad by combining 1 cup drained canned chickpeas, sliced lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.

LAMB KORMA | MUTTON KORMA

Steps:

• Wash the mutton well and drain the water. Put it in a a bowl for marination.
• Next transfer all the spices - coriander powder, red chili powder, turmeric & garam masala. (or whole spices - cinnamon, cardamoms, black cardamoms, pepper and cloves)
• Add ginger garlic paste, green chilli, salt and yogurt.
• Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge.
• The marinade works as a tenderizer. So longer the lamb meat is allowed to rest the more tender it turns.
• Heat ghee or oil in a wide heavy bottom pan or pot.
• Separate the layers of onions and slide them to the hot oil or ghee.
• Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.
• Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.
• To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins.
• Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.
• After 30 minutes of cooking the mutton, add the crushed fried brown onions.
• Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.
• Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional - Add kewra water at this stage. Mix and turn off.
• Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.

LAMB KORMA

Steps:

• Heat the ghee in a large frying pan or wok.
• When bubbling, toss in the cardamom pods and allow to sizzle for about 30 seconds.
• Now add the chopped onions and fry until soft and translucent (about five minutes).
• Spoon in the garlic and ginger paste and stir to combine.
• Fry this combo for about two minutes and then throw in the green chillies. I like this curry spicy so I do tend to add a few more than the three suggested.
• After about a minute, pour in the garam masala and desiccated coconut and stir it all up, followed by the diced lamb and brown it for roughly three minutes.
• Add just enough water to stop the meat and onion mixture from sticking to the bottom of the pan and continue stirring and adding a drop of water here and there for about 15 minutes.
• Now add the almond flakes followed by the coconut cream along with just enough water to cover.
• Cover the pan and simmer for 40 minutes or longer if needed. If using goat or mutton you will need to add another 20 to 30 minutes cooking time.
• The lamb korma is ready when the curry is quite dry (as pictured) and the onion coated meat is very tender.
• Check for seasoning and add salt and pepper to taste. Serve hot with naans.

LAMB KORMA

Steps:

• Marinate lamb in mixture of ground spices and sour cream for 30 minutes. In a Dutch oven or flameproof casserole over medium-high heat, fry onion in mixture of oil and butter until edges are nicely browned. Add cinnamon, cloves, cardamom, garlic and ginger and continue frying for 1 or 2 minutes until onion turns medium brown. Add marinated lamb to onion mixture and stir over medium to medium-high heat until sour cream disappears and lamb is no longer pink on the outside, about 2 minutes. Stir in crushed fennel seeds, coconut milk, salt, and 3/4 cup water; bring to a boil. Turn heat down and simmer, covered, for 30 minutes. Uncover and simmer for another 20 to 25 minutes to thicken sauce, adding more water if sauce is too thick. At this point the meat and sauce should have darkened somewhat. Stir in lemon juice and remove from heat. Taste and add salt if needed.