LAMB KORMA
A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries. Prep time doesn't include 1 hour marinating.
Provided by Fairy Nuff
Categories Curries
Time P1DT20m
Yield 4-6 serves, 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 785.8, Fat 62, SaturatedFat 28.4, Cholesterol 200.4, Sodium 524.2, Carbohydrate 10.9, Fiber 2, Sugar 4.9, Protein 44.7
LAMB KORMA
Learn how to make this irresistible creamy and mild lamb korma curry. Make this classic British Indian recipe at home today.
Provided by Michelle Minnaar
Categories Curry
Time 2h15m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 4809 calories, Sugar 174 g, Sodium 34673.4 mg, Fat 263.6 g, SaturatedFat 113.8 g, TransFat 0 g, Carbohydrate 523.9 g, Fiber 3.7 g, Protein 91.6 g, Cholesterol 282.1 mg
LAMB KHORMA
Categories Milk/Cream Food Processor Ginger Lamb Onion Sauté Dinner Cashew Chill Cardamom Cumin Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- 1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- 2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.
- 3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chiles, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.
- 4. Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.
- 5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chile. Serve garnished with the cilantro leaves and cashews.
LAMB KORMA
This tasty korma calls for patient cooking. The spicing can be kept to a minimum. However, one can add a maximum of 20 spices like almonds, cashewnuts, pine nuts and cream to make a rich and delicious meal on festive occasions.
Provided by Charishma_Ramchanda
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut lamb meat into small cubes.
- Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
- Heat ghee in a saucepan.
- Add one chopped onion and fry till it becomes pale golden in colour.
- Add crushed spices, salt and meat.
- Fry for 8 minutes to a rich brown colour.
- Add the blended mixture and fry for 10 minutes.
- Add the chilli and corriander powders and yoghurt.
- Fry the mixture until ghee separates.
- Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
- Serve hot sprinkled with corriander leaves.
- Goes well with roti, naan or rice.
Nutrition Facts : Calories 483.1, Fat 33.2, SaturatedFat 15.8, Cholesterol 148.9, Sodium 693.4, Carbohydrate 11.1, Fiber 1.5, Sugar 4.3, Protein 34.3
LAMB KORMA
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Marinate lamb in mixture of ground spices and sour cream for 30 minutes. In a Dutch oven or flameproof casserole over medium-high heat, fry onion in mixture of oil and butter until edges are nicely browned. Add cinnamon, cloves, cardamom, garlic and ginger and continue frying for 1 or 2 minutes until onion turns medium brown. Add marinated lamb to onion mixture and stir over medium to medium-high heat until sour cream disappears and lamb is no longer pink on the outside, about 2 minutes. Stir in crushed fennel seeds, coconut milk, salt, and 3/4 cup water; bring to a boil. Turn heat down and simmer, covered, for 30 minutes. Uncover and simmer for another 20 to 25 minutes to thicken sauce, adding more water if sauce is too thick. At this point the meat and sauce should have darkened somewhat. Stir in lemon juice and remove from heat. Taste and add salt if needed.
LAMB KORMA
Originated in Persia, brought to India during Akbar period, and modified in Kashmir. The recipe varies from region to region and restaurant to restaurant. North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma. Kashmir Pandits substitute onion and garlic with asafoetida. Serve with jasmine rice and mango chutney.
Provided by James Jefferson
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 17.4 g, Cholesterol 80.3 mg, Fat 13.8 g, Fiber 4.7 g, Protein 28.1 g, SaturatedFat 5.4 g, Sodium 102.2 mg, Sugar 2.2 g
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