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Description : Lamb Korma Recipe made easy, learn how to make Lamb Korma Recipes at home.

Recipe of Lamb Korma
Ingredient Name	Unit	Quantity

black peppercorns crushed	number	8
chilli powder	tsp	1
cloves crushed	number	2
coriander	tsp	2
fresh chopped coriander	to taste
garlic	clove	2
ghee	tbsp	3
ginger	piece	1
green cardamom pods coarsley crushed	number	4
lamb	lbs	1
natural yoghurt	tbsp	4
onions, chopped	large	3
salt	to taste
water	pint	1
Directions \| How to make Lamb Korma

Remove any excess fat from the meat. Cut into cubes. place 2 of the onions, garlic and ginger in a blender or food processor and blend to a smooth paste. Heat the ghee in a wok. Add the remaining roughly chopped onion, and stirring frequently, fry to a pale golden colour. Add the crushed spices, salt and meat. Stirring constantly fry the meat for 5 to 8 minutes to a rich brown colour. The ghee will start to separate at this stage. Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned. Add the chilli powder and ground coriander. Stir well, then add the drained yoghurt 1 tablespoon at a time stirring continuously, fry until the ghee again starts to separate. Soon after this the sauce or the masala will start to stick to the bottom of the pan. Add the water at this stage. Mix well. Cover with a tight fitting lid, reduce the heat and simmer for 1 1/2 hours or until the meat is really tender and the sauce has thickened. Transfer to a serving dish sprinkle with fresh coriander and enjoy.

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