Easy Lamb Korma Recipe Creamy Indian Curry Authentic Homemade

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

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 | 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.

EASY INDIAN CURRIED LAMB

Steps:

• Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

KAYPEE'S HOMEMADE INDIAN LAMB MASALA CURRY

Steps:

• If you have time you can marinade Lamb with Mixture of yogurt,garlic,ginger,salt,Kashmiri Red chilli powder(or Cayenne) night before or 2-4 hours for more tenderness.(But not necessary).
• In A Large Pot pour vegetable oil,turn stove on to medium high,add chopped onions,cumin seeds,garlic,ginger,bay leaves,cinnamon sticks, cloves.Saute onions until golden translucent about 6-8 minutes.
• Add Lamb pieces(Meat only,reserving the excess yogurt mixture to be added later) mix so onion mixture is blended together.Cover reduce heat to medium and let meat blend with onion mixture for about 8 minutes.Uncover give a stir ,you will see meat has given out some liquid to mixture.Add 2 tablespoon water to avoid sticking at bottom,if necessary, then add garam Masala,Curry powder,Serrano chopped chillies(Can use 1 1/2 Teaspoon Cayenne Pepper)salt,nutmeg,turmeric powder,coriander powder ,reserved yogurt mixture and mix it well so Lamb pieces are blended with spices and mixture ,cover cook for 8-10 minutes,uncover and mix it well,cover cook for 10-12 minutes.
• Add chopped tomatoes ,cover cook 10 minutes.Add 1-2 cups of water( depending how much gravy you want in the curry,when finished cooking,it will be reduced to about 1/3 of the water added will be finished curry gravy.)give it a stir taste gravy, add salt or Cayenne if needed,cover it 3/4 way bring heat to little over medium cook for 40-45 minutes.
• Give it a stir add cilantro,bring heat to medium low, cook another 5 minutes covered.You can add boiled eggs cut into halves,length wise,5 minutes before serving covered in gravy(OPTIONAL).
• Serve it hot with one or more of the following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will be submitted to food.com shortly)With side of Raw sliced onions(Sprinkle vinegar if you do not like raw),or sliced onions and chopped cucumbers, Mint or cilantro yogurt Sauce(Raita-recipe will be submitted shortly).

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.

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.