Lamb Korma

Time

Yield

4 servings

Ingredients

Ingredients

2-1/2 lb. lamb, cut into pieces
2 cloves garlic
1/2 oz. fresh ginger
2 cups cold water
2 md. onions, finely chopped
1/4 lb. ghee or
butter
1/2 cup yogurt
2 tbsp. tomato paste
1 tbsp. coriander powder
2 cloves
2 cardamoms
1 tsp. turmeric
1 tsp. cumin
1 sm. stick cinnamon
Cayenne powder, to taste
Salt, to taste

Instructions

Mince garlic and ginger into a bowl and add 2 cups cold water. Sauté onion in half of the butter until transparent. Add yogurt, tomato paste, spices, and salt.

Sauté 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.

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