LAMB KHORMA
Categories Milk/Cream Food Processor Ginger Lamb Onion Sauté Dinner Cashew Chill Cardamom Cumin Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- 1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- 2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.
- 3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chiles, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.
- 4. Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.
- 5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chile. Serve garnished with the cilantro leaves and cashews.
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Tpg Lover
[email protected]This lamb korma was a bit too spicy for my taste, but my husband loved it. I'll definitely make it again, but I'll use less chili powder next time.
Basheer ghoto
[email protected]I'm always looking for new and exciting recipes to try, and this lamb korma definitely fit the bill. The combination of spices was unique and flavorful, and the lamb was cooked perfectly. I will definitely be making this dish again.
justice arthur
[email protected]This lamb korma is a great way to use up leftover lamb. I made it with some leftover roast lamb, and it turned out delicious. The sauce was rich and flavorful, and the lamb was tender and juicy.
Riyad Bhuyan
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The korma sauce was so flavorful, and it really masked the lamb taste.
Wl Nisanshala
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lamb korma is absolutely delicious, and it's sure to impress your guests.
Susan Metcalf
[email protected]I've made this lamb korma several times, and it's always a hit. I love the creamy texture of the sauce and the tender lamb. It's a great dish to serve for company.
syful islam shuvo
[email protected]This lamb korma was a bit too spicy for my taste, but my husband loved it. I'll definitely make it again, but I'll use less chili powder next time.
Badruzzaman Sojib
[email protected]I'm always looking for new and exciting recipes to try, and this lamb korma definitely fit the bill. The combination of spices was unique and flavorful, and the lamb was cooked perfectly. I will definitely be making this dish again.
ZayeA ZayeA
[email protected]This recipe is a great way to use up leftover lamb. I made it with some leftover roast lamb, and it turned out delicious. The sauce was rich and flavorful, and the lamb was tender and juicy.
Marta Jovanovic
[email protected]I'm a huge fan of Indian food, and this lamb korma did not disappoint. The flavors were amazing, and the lamb was cooked to perfection. I will definitely be making this dish again.
Adeyinka Adewale
[email protected]This lamb korma was good, but it wasn't as good as I was hoping for. The meat was a little dry, and the sauce was a little too sweet for my taste.
Md Rihan babu
[email protected]I was really disappointed with this recipe. The lamb was tough, and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
H a z e l
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit. I love that it's a one-pot dish, so cleanup is a breeze.
Gamming Studio_247
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The korma sauce was so flavorful, and it really masked the lamb taste.
Sarjun sarjoon Sarjun sarjoon
[email protected]I made this lamb korma in my slow cooker, and it turned out perfectly. The meat was fall-apart tender, and the sauce was thick and flavorful. I served it over basmati rice, and it was a delicious meal.
Don Kats
[email protected]This dish was a little too spicy for me, but my husband loved it. I'll definitely make it again, but I'll use less chili powder next time.
Tharusha Dhananjaya
[email protected]I'm a beginner cook, and this recipe was easy to follow. The lamb korma turned out great! I was so impressed with myself.
Suman Maharjan FF
[email protected]I've tried many lamb korma recipes, but this one is by far the best. The yogurt marinade really tenderizes the meat, and the spices give it a perfect flavor.
FREE FIRE FREE FIRE
[email protected]This lamb korma was a hit with my family! The meat was tender and flavorful, and the sauce was rich and creamy. I will definitely be making this dish again.