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Lamb Korma

A community recipe by

Not tested or verified by Nigella.com

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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 root 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 ounce cashew nuts
  • 2 teaspoons canola oil
  • 2 fluid ounce water
  • 1 teaspoon ground coriander
  • 26½ ounces lamb (diced and trimmed)
  • 7 fluid ounce 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.

  • 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
  • Tell us what you think