Lamb korma recipe

Lamb Korma recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Lamb Korma recipe is a delightful Indian dish that combines tender lamb pieces with a rich and creamy sauce. The meat is marinated in a blend of aromatic spices, then cooked slowly to perfection. The result is a flavorful and hearty curry that pairs perfectly with rice or naan bread. With its fragrant spices and creamy texture, this recipe is sure to impress your guests at any dinner party or special occasion.

Keywords: Lamb korma, Indian dish, creamy sauce, aromatic spices, flavorful

Lamb korma recipe details

Lamb korma recipe, recipe Rating: 4.4
Number of votes:96 

Ingredients

1 kg	lamb, cut into bite-sized pieces
300 ml	onions, fried and dried
½ tbsp	ginger/garlic paste
½ tsp	red chilli powder
2 tsp	ground coriander
1 tsp	salt
3 tsp	garam masala
2 tsp	ground black cumin seeds
10	almonds, peeled
8	cardamom pods
500 g	yoghurt
600 ml	hot water
	coriander leaves, chopped, to garnish
	almonds, chopped, to garnish
1 ½ tbsp	ghee

Instructions

Combine the lamb with yoghurt, 2 teaspoons of garam masala, coriander powder, cumin, salt, red chilli powder and ginger/garlic paste. Leave to marinate for at least 15 minutes.

Put almonds into hot water and set aside for 15 to 20 minutes.

Heat the ghee in a deep cooking pot and add the marinated mixture to it. Stir and add the ready made fried onions. Stir a little, cover and let it cook over low heat for 30 to 40 minutes or until the water evaporates and the meat is tender.

Separate the skin from the almonds. Blend the almonds with cardamoms and 2 cups (240 ml) of hot water.

When the liquid in the pot has almost evaporated, add the remaining garam masala and the almond mixture. Stir and cook for 10 minutes.

Garnish with chopped coriander leaves and almonds.

Serve with rice.




Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a