Lamb Korma
Lamb, yoghurt and green coriander simmered on the stove and spiced with ginger and black peppercorns for a South Asian korma. It's finished with corriander leaves.
1 hr 40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 40 min · Cook 60 min · 100 min total
- medium
- 1
Cut lamb meat into small cubes. Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
- 2
Heat ghee in a saucepan. Add one chopped onion and fry till it becomes pale golden in colour.
- 3
Add crushed spices, salt and meat. Fry for 8 minutes to a rich brown colour. Add the blended mixture and fry for 10 minutes.
- 4
Add the chilli and corriander powders and yoghurt. Fry the mixture until ghee separates. Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
- 5
Serve hot sprinkled with corriander leaves. Goes well with roti, naan or rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
