Lamb Korma
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Author asini85 Yield No Value
Published Nov 5, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Lamb Standing Time 1 hour

Recipe of Lamb Korma

Ingredient Name Quantity Unit
Lamb 1 Lbs
Natural Yoghurt 4 Tablespoons
Onions, Chopped 3 Large
Garlic 2 Clove
Ginger 1 Piece
Ghee 3 Tablespoons
Black Peppercorns Crushed 8 Numbers
Green Cardamom Pods Coarsley Crushed 4 Numbers
Cloves Crushed 2 Numbers
Salt To Taste
Chilli Powder 1 Teaspoons
Coriander 2 Teaspoons
Water 1 Pint
Fresh Chopped Coriander To Taste


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.
Posted Nov 5, 2007

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