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
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 KORMA | MUTTON KORMA
Easy lamb korma made with yogurt, whole spices and spice powders. This is a slow cooked Indian lamb korma curry that turns out delicious & the best with soft tender & succulent chunks of meat. Serve this with naan, roti, paratha or plain rice basmati.
Provided by Swasthi
Categories Main Course
Time 2h
Number Of Ingredients 19
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.
Nutrition Facts : Calories 550 kcal, Carbohydrate 16 g, Protein 25 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 128 mg, Sodium 461 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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 OVER RICE
In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Recipe #482649 482649.
Provided by breezermom
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
- Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
- Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
- Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
- To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.
Nutrition Facts : Calories 461.9, Fat 37.9, SaturatedFat 18.8, Cholesterol 116.5, Sodium 385.4, Carbohydrate 8.8, Fiber 1.4, Sugar 4, Protein 21.2
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
This rich curry needs plenty of rice to soak up the delicious sauce! Adapted from a recipe by Madhur Jaffrey, as posted at Serious Eats. http://bit.ly/dRaAvL
Provided by DrGaellon
Categories Curries
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the almonds in boiling water for 2 hours. Put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth.
- Pour the oil into a medium pan over medium-high heat. When shimmering, add the cinnamon, cardamom, cloves, and bay leaves and stir-fry them until fragrant, 5-10 seconds. Put in half the meat and brown on all sides. Remove the meat with tongs and put in a bowl. Brown the remaining meat the same way.
- Return the rest of the browned meat to the pan. Pour in the almond paste. Add the cayenne, salt, and saffron. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 60 to 75 minutes or until the meat is tender. Add the cream and cook on medium-high heat for a few minutes so the sauce thickens.
Nutrition Facts : Calories 831.9, Fat 75.2, SaturatedFat 29, Cholesterol 190.4, Sodium 1102.8, Carbohydrate 4.5, Fiber 1.4, Sugar 0.7, Protein 35
More about "lamb korma over rice recipes"
LAMB KORMA - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (73)Total Time 3 hrs 20 minsCategory DinnerCalories 442 per serving
LAMB KORMA PILAF - BIG APPLE CURRY
From bigapplecurry.com
LAMB KORMA STEAKS WITH SWEET ONION RICE RECIPE - NEW …
From newideafood.com.au
LAMB KORMA RECIPE | INDIAN LAMB RECIPE - THE SPICE …
From thespicehouse.com
LAMB KORMA | INDIAN RECIPES | SBS FOOD
From sbs.com.au
EASY LAMB KORMA RECIPE - "CREAMY" INDIAN CURRY
From meatandtravel.com
LAMB KORMA - AUTHENTIC LAMB KORMA RECIPE THE CURRY …
From greatcurryrecipes.net
LEFTOVER LAMB KORMA - EASY PEASY FOODIE
From easypeasyfoodie.com
RICH LAMB KORMA | FROM LATASHA'S KITCHEN RECIPE …
From latashaskitchen.com
LAMB SHANK KORMA CURRY WITH TURMERIC RICE @ NOT …
From notquitenigella.com
HEALTHY LAMB KORMA WITH SPICED CAULIFLOWER RICE RECIPE
From wellbeing.com.au
LAMB KORMA RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
LAMB KORMA - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
LAMB KORMA - PASTUREDKITCHEN.COM
From pasturedkitchen.com
LAMB KORMA WITH SAFFRON RICE RECIPE | GOOD FOOD
From goodfood.com.au
LAMB KORMA RECIPE - CARAMEL TINTED LIFE
From carameltintedlife.com
LAMB KORMA RECIPE : GET COOKING DIRECTIONS - THE PIONEER …
From tpwrecipes.com
LAMB KORMA - HOW TO MAKE LAMB CURRY WITH YOGURT - GASTRO …
From gastrogurukitchen.com
EASY EASY LAMB KORMA - SEEKING GOOD EATS
From seekinggoodeats.com
LAMB KORMA WITH SPICED CAULIFLOWER RICE - WELL NOURISHED
From wellnourished.com.au
AUTHENTIC INDIAN LAMB KORMA SLOW COOKER RECIPE
From cuisineandtravel.com
EASY LAMB KORMA - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
COOK LAMB KEEMA MATAR IN 25 MINS | SIMPLY COOK
From simplycook.com
LAMB KORMA CURRY - SCOTCH KITCHEN
From makeitscotch.com
EASY SLOW COOKED LAMB KORMA WITH CAULI-RICE (GRAIN FREE, GLUTEN FREE)
From themerrymakersisters.com
ONE-POT INDIAN RECIPE: LAMB KORMA | 12 TOMATOES
From 12tomatoes.com
LAMB KORMA - REAL PLANS
From realplans.com
LAMB KORMA RECIPE | EAT SMARTER USA
From eatsmarter.com
LAMB KORMA - HEALTHY LIFE TRAINER
From healthylifetrainer.com
LAMB KORMA - KHIN'S KITCHEN
From khinskitchen.com
LAMB KORMA | URBAN RAJAH
From urbanrajah.com
LAMB KORMA | CANADIAN LIVING
From canadianliving.com
LAMB KORMA WITH BANANA RAITA & CRANBERRY RICE - FOOD LOVER'S …
From foodloversmarket.co.za
MARRAKESH LAMB KORMA - A MEAL IN MIND
From amealinmind.com
LAMB KORMA - JO COOKS
From jocooks.com
LAMB KORMA BY THE REDHEAD BAKER
From theredheadbaker.com
LAMB KORMA | RECIPE | LAMB KORMA, KORMA, HOW TO EAT PALEO
From pinterest.com
LAMB KORMA CURRY RECIPE - KETO & LOW-CARB - MILDLY SPICY
From myketokitchen.com
LAMB KORMA RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
LAMB KORMA - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love