Lamb Korma

Name: Lamb Korma
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Yield: 4-6 serves, 4-6 serving(s)
Ingredients: 1 kg boneless lamb, cut into 3cm cubes; 1 medium onion, chopped; 2 teaspoons fresh ginger, grated; 3 garlic cloves, roughly chopped; 1 tablespoon coriander seed; 2 teaspoons ground cumin; 1 teaspoon cardamom pod; 1/2 teaspoon salt; 1 teaspoon chili flakes, depending on taste (less (or more); 2 tablespoons ghee; 1 medium onion, extra, sliced; 2 tablespoons tomato paste; 1/2 cup yoghurt

Submitted by Fairy Nuff

"A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries. Prep time doesn't include 1 hour marinating."

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photo by CookinDiva

Ready In:: 24hrs 20mins
Ingredients:: 13
Yields:: 4-6 serves
Serves:: 4-6

ingredients

1 kg boneless lamb, cut into 3cm cubes
1 medium onion, chopped
2 teaspoons fresh ginger, grated
3 garlic cloves, roughly chopped
1 tablespoon coriander seed
2 teaspoons ground cumin
1 teaspoon cardamom pod
¹⁄₂ teaspoon salt
1 teaspoon chili flakes, depending on taste (less (or more)
2 tablespoons ghee
1 medium onion, extra, sliced
2 tablespoons tomato paste
¹⁄₂ cup yoghurt

directions

Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
Simmer uncovered until the liquid is absorbed.
Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
Serve with rice, raitas and relishes.

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Reviews

Yum! I grated the onions and used ground spices and it came up a treat! I did need to add an extra teaspoon of salt to taste. After adding the yoghurt I put this in the pressure cooker for 15 min and it came out so tender. Will be making this again - Thanks!

In_A_Frenzy
This recipe is a favourite. It is the only one I will use for Korma now.

tim.stonehouse
I made this for the Aussie Swap in Fall 2008. I loved that this recipe took me away from my "comfort zone" and helped me appreciate so many new flavors. It was a delightful dinner, served with recipe #281724, #281724 and rice on the side. Thanks for showing me new ideas!

CookinDiva
Absolutely fabulous Fairy. We were off out sight seeing today, so I marinated my meat this morning (8 hours in total). I don't think it mattered in fact I'm sure it just made it better. The only alterations I made to your recipe were to use a fresh chilli that needed using and cooked it all about 45 minutes. The recipe is pretty simple and straight forward and made using easy to get ingredients but so good. Throw out your jars of Rogan Slosh and make this instead.

JustJanS
I tried lamb Korma in many indian restaurants in Australia, in Perth, Sydney & Melborn, it was my dream to learn how to cook it and to be exactly like the once i taste before, i start to make my searches, and i found this recipe first the photo looks exactly like the once i like, and not fatty, sec. All the ingredients i have it already, and very easy steps.. and oh yes it tast so yummy better than the Indian restaurant, my family loved it... thank you so very very much
Diyala N.

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RECIPE SUBMITTED BY

Fairy Nuff

Australia

Happy mum of three, stepmum to two, grandmother of one. My favourite hobbies are gardening, sewing, fishing, bush walking, cooking and hanging out with my family. :)

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