Category: Lamb
Rating:
3.57
Servings: 1
Ingredients
2 1/2 lb lamb; cut into pieces
2 garlic cloves
1/2 oz ginger; fresh
2 cup water; cold
1 onions; finely chopped (up to 2)
1/4 lb butter (undoubtably should be ghii,; instead)
1/2 cup yoghurt
2 tablespoon tomato paste
1 tablespoon coriander powder
2 cloves
2 cardamoms
1 teaspoon turmeric
1 teaspoon cumin
1 stick cinnamon; small
1 cayenne powder to taste; the more the merrier
1 salt to taste
Directions: How to Cook Lamb Korma
(from Diipak's book in India, ~1970)
Monce garlic and ginger into a bowl and add 2 C. cold water.
Saute onion in half of the butter until transparent. Add yoghurt, tomato paste, spices, and salt.
Saute meat in another pan in remaining butter until golden. Stir in the spice mixture, add some of the garlic-ginger infusion, and simmer, covered, until meat is tender. Add more garlic-ginger water from time to time as necessary. (The sauce for korma should be very very thick.)
Correct seasonings and serve with cooked rice.
Related recipes:
Kibbee Bissaneeyeh (Lamb With Wheat, Baked With Stuffing)
Lamb Vindaloo
Mughali Lamb Khorma
Lamb And Mushroom Korma
Lamb With Butter Beans