Kurma Lamb Curry Recipes

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.

EASY LAMB KORMA RECIPE - "CREAMY" INDIAN CURRY - AUTHENTIC HOMEMADE

Steps:

• In a dry frying pan, toast the whole spices until fragrant. Crush in a mortar and pestle or spice grinder, then mix with the coriander powder, and turmeric powder.
• Season the diced lamb with half the spice mixture and salt.
• Melt half the ghee in a large saucepan over high heat and brown the lamb, then set aside on a plate.
• Season lamb with the spices brown in the saucepan and set aside on a plate.
• Reduce the heat to medium and melt the remaining ghee, add the garlic, ginger, chili, onion, and masala. Stir until slightly caramelized, then add the remaining spice mix.
• Put the lamb back into the saucepan and coat in the onion mixture, add the tomato paste and cook out for 5 minutes.
• Add the stock then reduce the heat to low and simmer with a lid covering the pan, stirring every 15 mins until lamb is very tender and sauce covers the meat.
• When Lamb is tender, remove from the heat and stir through the yogurt.
• Serve immediately with steamed rice and chapati bread.

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

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.

LAMB KORMA CURRY

Steps:

• Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan, add onion and cook over low heat until soft, remove from the heat and add sweet potato.
• Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.
• Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.
• Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender.
• Serve with rice and mango chutney.
• LEFT OVERS - Curried Lamb and Chickpea Salad (serves 2 prep 5 minutes) - Prepare salad by combining 1 cup drained canned chickpeas, sliced lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.

KURMA LAMB CURRY

Steps:

• Mix all of the spices with the ginger, garlic and yogurt. Marinate the meat in this mixture overnight.
• Heat the ghee and fry the onions till golden,remove from pan. In the same pan fry the almonds, remove from pan.
• Drain the meat, keep the marinade.
• Add the meat to the pan and fry till brown, add the marinade and simmer for 45 minutes.
• Garnish with the onions and almonds.

LAMB KEEMA CURRY

Steps:

• Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
• Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
• Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
• Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.