How to Make Perfect Lamb Korma

Lamb Korma. Lamb Korma, Afghan style, lamb leg or shoulder slowly cooked in a stew with onions, tomato, spices and yogurt. Lamb neck, shoulder, leg of lamb or sliced lamb shanks will work well. Cashew nuts: Korma is a cashew nut-based curry.

Korma is a mild curry from the North of India, where meat is cooked in a sauce of yoghurt, nuts and spices. Korma or Qorma (Urdu: قورمه) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock. A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. You can have Lamb Korma using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lamb Korma

1. It's of Lamb.
2. You need 2 of Onion large : sliced thinly.
3. It's 3 of Tomato : medium diced.
4. It's 2 of Green chillies : chopped.
5. You need 1/2 cup of Cashew Nuts :.
6. It's 3 tbsps of Coconut Milk :.
7. Prepare 1 tsp of Tumeric Powder :.
8. Prepare 2 tsps of Coriander Powder :.
9. It's 1 tsp of Chilli Powder :.
10. Prepare 1 tbsp of Garam Masala :.
11. You need 1 tsp of Fennel Seeds :.
12. Prepare 1 tsp of Cumin Seeds :.
13. It's : 3 Cloves of Garlic.
14. Prepare 1/2 inch of Ginger : piece.
15. It's 1/2 tsp of Garlic paste :.
16. It's 1/2 tsp of Ginger paste :.
17. You need of Oil.
18. Prepare to taste of Salt.

A great curry that has become a favourite in our household. Korma's are not "saucy" curries. lamb korma recipes. Narrow search to just "lamb korma" in the title sorted by quality sort by rating or Advanced search. Creamy Lamb Korma is my favorite Indian curry recipe.

Lamb Korma instructions

1. For the lamb to be real tender; place the pieces of lamb in a pressure cooker and add the 3 cloves of garlic, and the 1/2 inch piece of ginger. Add a pinch of turmeric and 1 tsp of coriander and fill the cooker with water until the lamb is covered. Sprinkle some salt and cook it on medium heat for about 10 whistles. This makes the lamb reallllllyyyy soft! It almost falls apart - it gets that tender. Once the pressure is gone, seperate the lamb from the lamb stock and set aside.
2. In a grinder, blitz the cashew nuts with the cooked garlic cloves and ginger. Pour a few tbsps of the stock and 3 tbsp of coconut milk and grind until the cashew nuts are well ground and you end up with a thick creamy mixture.
3. In a wide non-stick pan, add the cumin and fennel seeds to some heated oil. Next add the green chillies, garlic and ginger pastes and the onions and saute until the onions are soft. Add 1/2 tsp of tumeric, followed by the coriander and the chilli powder and the garam masala powder. Stir and cook until the smell of the masala is cooked through.
4. Every Korma needs a good gravy, so I poured the lamb stock and let it cook to form a gravy. Cook this on medium heat for 10 minutes. I kept pouring the stock as the gravy in the pan was cooking down. Add a little salt, you might not need a lot because the stock will already have some salt in it.
5. The cooked lamb pieces go in next, stir well and give it a few minutes to linger in the gravy and absorb all the flavours. Then the creamy cashew nut mixture goes in. Stir well and allow this to cook for 10 minutes on low. If you have any left over lamb stock pour that in if the gravy is really thick.
6. Serve immediately with some steamed rice.

Anyone who knows me knows this as I can't seem to bring myself to order anything else off a menu. I will always try other dishes. About Lamb Korma Recipe: Lamb korma with a rich gravy of cream, almond paste, yogurt and spices. A mouth-watering mutton recipe to relish at festive and special occasions or dinner parties. By :The Complete Indian IP Cookbook by Chandra Ram.