LAMB KORMA
Learn how to make this irresistible creamy and mild lamb korma curry. Make this classic British Indian recipe at home today.
Provided by Michelle Minnaar
Categories Curry
Time 2h15m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 4809 calories, Sugar 174 g, Sodium 34673.4 mg, Fat 263.6 g, SaturatedFat 113.8 g, TransFat 0 g, Carbohydrate 523.9 g, Fiber 3.7 g, Protein 91.6 g, Cholesterol 282.1 mg
LAMB KORMA | MUTTON KORMA
Easy lamb korma made with yogurt, whole spices and spice powders. This is a slow cooked Indian lamb korma curry that turns out delicious & the best with soft tender & succulent chunks of meat. Serve this with naan, roti, paratha or plain rice basmati.
Provided by Swasthi
Categories Main Course
Time 2h
Number Of Ingredients 19
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.
Nutrition Facts : Calories 550 kcal, Carbohydrate 16 g, Protein 25 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 128 mg, Sodium 461 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SHAHI KORMA
Make and share this Shahi Korma recipe from Food.com.
Provided by HappyBunny
Categories Lamb/Sheep
Time 1h4m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.
- Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat.
- When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.
- Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl.
- Brown all the meat this way.
- Put the cardamom, cloves, and cinnamon into the hot oil.
- Within seconds the cloves will expand.
- Now put in the onions.
- Stir and fry the onions until they turn a brownish color.
- Turn the heat down to medium.
- Put in the paste from the blender as well as the coriander, cumin, and cayenne.
- Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
- Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef).
- Bring to a boil.
- Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours.
- Stir frequently during this cooking period.
- Skim off any fat that floats to the top.
- Sprinkle in the garam masala and mix.
Nutrition Facts : Calories 371.6, Fat 37.5, SaturatedFat 13.8, Cholesterol 67.9, Sodium 511.9, Carbohydrate 8.7, Fiber 2.1, Sugar 1.9, Protein 3
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.
Provided by Fairy Nuff
Categories Curries
Time P1DT20m
Yield 4-6 serves, 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 785.8, Fat 62, SaturatedFat 28.4, Cholesterol 200.4, Sodium 524.2, Carbohydrate 10.9, Fiber 2, Sugar 4.9, Protein 44.7
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