Lamb Korma Shahjahani Lamb In Creamy Curry Sauce 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:

• 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

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 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.

LAMB KORMA SHAHJAHANI (LAMB IN CREAMY CURRY SAUCE)

Steps:

• 0. Peel and finely chop ginger. Peel, quarter, and thinly slice onions. Debone, cube, and defat lamb. 1. Heat oil in a 6-quart saucepot. When hot, add cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first). When the seeds sizzle, add ginger. Fry for about 15 seconds. 2. Add onions and sauté over medium-high heat, stirring frequently, until the onions become slightly brown. 3. Raise to high heat. When the pot becomes very hot, add lamb. Stir and sauté until the lamb is nicely browned and most of the moisture has evaporated. Add turmeric, salt, paprika, chile pepper powder, black pepper powder and coriander powder. Stir for two to three minutes. Turn off the heat and add yogurt (the heat is turned off to prevent yogurt from curdling); mix. Turn the heat back on. 4. Bring the mixture to a boil. Add 1/3 to 1/2 cup of water if there is not enough liquid. Reduce heat, cover partially and simmer over low heat for 25 to 35 minutes, or until lamb becomes tender. At this point, there should be a thin film of oil on the top surface. Add garam Masala and cream. Mix and cover, then turn off the heat and leave it on the stove for about 5 minutes. Sprinkle slivered almonds on top before serving.

LAMB KORMA

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 KHORMA

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.