Lamb Korma
A community recipe by aussiefifikinsNot tested or verified by Nigella.com
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Place half the onion, ginger, garlic and cashews in bowl of food processor or blender (for hot Korma add 1 small chilli). Add water and blend to a smooth paste. Add spices and blend another 20 seconds. Heat oil in a large saucepan. Add rest of onion and cook over a moderate heat for 5 minutes. Add blended mixture and cook, stirring constantly, until oil starts to separate and spices are aromatic. Wash blender container with 2 tbsp of water and add to pan. Fry another 5 minutes. Add lamb and stir over medium heat until each piece is coated with spice mixture. Add yoghurt and stir until evenly mixed. Reduce heat to low and simmer 1 hour, stirring occasionally. Serve with rice sprinkled with parsley, coriander sprigs and/or crushed cinnamon sticks and Indian Salads
Place half the onion, ginger, garlic and cashews in bowl of food processor or blender (for hot Korma add 1 small chilli). Add water and blend to a smooth paste. Add spices and blend another 20 seconds. Heat oil in a large saucepan. Add rest of onion and cook over a moderate heat for 5 minutes. Add blended mixture and cook, stirring constantly, until oil starts to separate and spices are aromatic. Wash blender container with 2 tbsp of water and add to pan. Fry another 5 minutes. Add lamb and stir over medium heat until each piece is coated with spice mixture. Add yoghurt and stir until evenly mixed. Reduce heat to low and simmer 1 hour, stirring occasionally. Serve with rice sprinkled with parsley, coriander sprigs and/or crushed cinnamon sticks and Indian Salads
Introduction
Really yummy, even if time consuming, recipe!
Really yummy, even if time consuming, recipe!
Ingredients
Serves: 4
Metric
Cups
- 1 onion (sliced)
- 1 teaspoon ground cumin
- 3 centimetres piece of fresh ginger (chopped)
- 1 teaspoon ground cardamom
- 1 clove garlic (chopped)
- 1 teaspoon cinnamon
- 63 millilitres cashew nuts
- 2 teaspoons canola oil
- 63 millilitres water
- 1 teaspoon ground coriander
- 750 grams lamb (diced and trimmed)
- 188 millilitres yoghurt
- 1 onion (sliced)
- 1 teaspoon ground cumin
- 1⅙ inches piece of fresh gingerroot (chopped)
- 1 teaspoon ground cardamom
- 1 clove garlic (chopped)
- 1 teaspoon cinnamon
- 2 fluid ounces cashew nuts
- 2 teaspoons canola oil
- 2 fluid ounces water
- 1 teaspoon ground coriander
- 26½ ounces lamb (diced and trimmed)
- 7 fluid ounces yoghurt
Method
Lamb Korma is a community recipe submitted by aussiefifikins and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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