Lamb Korma

Name: Lamb Korma
Prep time: 120 min
Yield: 4 servings
Ingredients: 800 g Lamb shoulder, cut into chunks; 200 ml Plain yogurt; 2 Onions, finely chopped; 4 Garlic cloves, minced; 2 tbsp Fresh ginger, grated; 2 tsp Garam masala; 1 tsp Ground cumin; 1 tsp Ground coriander; 0.5 tsp Turmeric; 0.25 tsp Cayenne pepper; Salt; 1 tbsp Tomato paste; 2 tbsp Vegetable oil; 500 ml Beef or lamb broth; 100 ml Heavy cream; Almonds, slivered, for garnish; Fresh cilantro, chopped, for garnish; 300 g Basmati rice, for serving

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A succulent and aromatic Lamb Korma cooked slowly to perfection with yogurt, spices, and a hint of cream, offering a delightful taste of Indian cuisine.

Generated on: April 30, 2024

60+ min

Ingredients

Lamb shoulder, cut into chunks
800 g
Plain yogurt
200 ml
Onions, finely chopped
2
Garlic cloves, minced
4
Fresh ginger, grated
2 tbsp
Garam masala
2 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Turmeric
1 tsp
Cayenne pepper
0 tsp
Salt
Tomato paste
1 tbsp
Vegetable oil
2 tbsp
Beef or lamb broth
500 ml
Heavy cream
100 ml
Almonds, slivered, for garnish
Fresh cilantro, chopped, for garnish
Basmati rice, for serving
300 g

Directions
1
Marinate the lamb with yogurt, garlic, ginger, garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Cover and refrigerate for at least 2 hours or overnight.
2
In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until golden.
3
Add the marinated lamb and tomato paste to the pot. Cook until the lamb starts to brown.
4
Pour in the broth, bring to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the lamb is tender.
5
Stir in the heavy cream and adjust the seasoning with salt. Simmer for an additional 10 minutes.
6
Cook basmati rice according to package instructions, optionally adding a pinch of saffron for color and aroma.
7
Serve the korma over the cooked basmati rice, garnished with slivered almonds and chopped cilantro.
Enjoy your food!