Lamb Korma
Generated on: April 30, 2024
Ingredients
- Lamb shoulder, cut into chunks800 g
- Plain yogurt200 ml
- Onions, finely chopped2
- Garlic cloves, minced4
- Fresh ginger, grated2 tbsp
- Garam masala2 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Turmeric1 tsp
- Cayenne pepper0 tsp
- Salt
- Tomato paste1 tbsp
- Vegetable oil2 tbsp
- Beef or lamb broth500 ml
- Heavy cream100 ml
- Almonds, slivered, for garnish
- Fresh cilantro, chopped, for garnish
- Basmati rice, for serving300 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!