Lamb Korma with Curd Curry

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Lamb korma is undoubtedly one of the finest and the most delicious meat preparations of Indian sub-continent. It's aromatic and fulfilling at the same time. This preparation tastes best when you use tender boneless lamb meat. Make sure you use a heavy base cooking pan for optimum cooking and best results. As an experiment, you can also add sliced baked potatoes in your korma. If you want, you can also add cashew paste to the curry to make it more rich and tasty. I prefer to serve it with rich fried rice or butter coated Indian naan. Almost in the same way, you can also prepare chicken korma. So, let's make this rich, exotic and pungent lamb korma preparation for our family members.

Mutton Korma
Lamb Korma with Curd Curry
Author:

Indian lamb korma

Easy and simple recipe to make famous Indian korma made with tender lamb meat and flavored with select whole spices for an aromatic and irresistible flavor.

Preparation Time: 15 minutes
Cooking time: 40 minutes
Servings: 6

Ingredients:
  • 1 kg lamb meat
  • 4 medium sized onions
  • 1/2 tsp black pepper powder
  • 10 garlic cloves
  • 1 tsp red chilli powder
  • 50 gm ginger
  • 2 tsp coriander powder
  • 250 gm curd (whipped)
  • 2 cloves
  • 4 black cardamoms
  • 2 bay leaves
  • 1" cinnamon stick
  • 1 nutmeg
  • 1/4 tsp mace
  • 1 bunch fresh coriander leaves
  • 6 tsp vegetable oil
  • salt to taste

Instructions:

1. Grind ginger, garlic, red chilli, pepper and coriander power to a smooth paste.
2. Grind nutmeg and mace to a smooth paste adding little water to them. Slice onions and keep aside.
3. Heat oil in a deep pan and add whole spices (cloves, black cardamom, cinnamon and bay leaves).
4. Add sliced onions and saute till light brown.
5. Add lamb meat and fry on medium heat. Keep stirring till meat turns light golden brown.
6. Add ginger-garlic paste prepared in step-1. Add whipped curd and fry for 5-6 minutes. Make sure to continuously stir it on medium flame.
7. Add 4 cups of water and cook till meat is almost done.
8. Add salt and nutmeg-mace paste and simmer for 5 minutes.
9. Garnish with freshly chopped coriander leaves. Serve with naan or rice.

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