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- Lamb Korma (1)
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PrintLAMB KORMA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Spice Mix Toast all the spices, except the turmeric, in a dry frying pan until fragrant, about 30 seconds. Let cool slightly.
- Grind the toasted spices and turmeric to a powder with a pestle and mortar or spice grinder.
- Korma Heat 1 tablespoon of oil in a wok over medium- high heat. Add the lamb and stir-fry until browned all over, 10 minutes. Remove the lamb and set aside.
- Heat the remaining oil in the wok and sauté the onions, ginger, garlic, spice mix, and chilli powder until fragrant, 5 minutes.
- Return the lamb to the wok, season with salt, and stir until well combined. Stir in the saffron and soaking water, cashew paste, and cinnamon stick, then pour in enough water to just cover the lamb.
- Bring to a boil, then cover and simmer over low heat, stirring occasionally, until the meat is very tender, about 2 hours. Add more water if the mixture begins to dry out.
- Stir in the yogurt and tomatoes and simmer for 3 minutes. Serve hot with the rice, garnished with the cilantro.
INGREDIENTS
Spice Mix
- 15 cloves
- 15 black peppercorns
- 6 cardamom pods
- 2 cinnamon stick
- 6 dried red chillis
- 6 tablespoons coriander seeds
- 4 tablespoons cumin seeds
- 2 teaspoon fennel seeds
- 2 star anise
- 2 teaspoon turmeric powder
Korma
- 50 ml sesame oil
- 750 grams lamb leg, cut into cubes
- 4 onions, thinly sliced
- 1 tablespoon finely grated ginger
- 2 clove garlic, finely chopped
- 2 teaspoon chilli powder
- Salt to taste
- 1 teaspoon saffron strands, soaked in water
- 150 grams cashews, blended to a paste with 2 tablespoons water
- 2 cinnamon stick
- 300 ml plain yogurt
- 3 tomatoes, chopped
- Freshly cooked basmati rice
- Fresh cilantro (coriander)
10 comments for “Lamb Korma (1)”
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