Lamb korma is a less common but just as delicious variation of the classic Indian dish. Prepared with an exquisite blend of spices and slow-cooked, it results in a flavorful and comforting dish worth trying. Ideal for Indian cuisine lovers. Enjoy your meal.
In the Lamb Korma recipe, the spices are ground and combined to create a carefully reserved powder.
The onion, garlic, and ginger are blended to form an aromatic paste that adds flavor to the dish.
The lamb is slowly seared with the spices, creating a tasty mix that is cooked on low heat until it reaches perfection.
Lamb Korma
Ingredients
1 kilogram of Lamb meat
2 Onions
4 Garlic cloves
1 tablespoon of Grated ginger
125 grams of Yogurt
500 milliliters of Water
100 milliliters of Heavy cream
1 tablespoon of Chopped fresh cilantro
1 tablespoon of Olive oil
1 tablespoon of Salt
10 Peppercorns
4 Cloves
8 Cardamom
2 teaspoons of Coriander powder
1 teaspoon of Garam masala
1 teaspoon of Turmeric
1 Cayenne pepper
Preparation
Step 1 : The ground spices are mixed until forming a uniform powder and set aside.
Step 2 : Peel and chop one onion, garlic, and grate the ginger to form a paste.
Step 3 : This mixture is reserved.
Step 4 : Another onion is peeled, chopped, and cooked in a hot skillet with two tablespoons of olive oil.
Step 5 : The lamb is cut into pieces, seasoned, and set aside.
Step 6 : When the onion is golden, add the spices and lamb, searing the meat over high heat.
Step 7 : The onion, garlic, and ginger paste is incorporated into the skillet.
Step 8 : Stir and cook for an additional 5 minutes.
Step 9 : Add garam masala, coriander, and cayenne pepper, mixing and cooking for two more minutes.
Step 10 : Gradually add yogurt and cook until the meat dries out.
Step 11 : Next, add water and cook for about an hour.
Step 12 : Stir in the heavy cream, cook for another 5 minutes, and remove from heat.
Step 13 : At serving time, sprinkle chopped cilantro over each portion.
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