Home

Lamb Korma #2

ingredients

serves 4
3 tbsps vegetable oil
1 medium onion, sliced
2.5 cm (1 inch) piece cinnamon stick
6 cloves
Seeds of 6 small cardamoms
1 bay leaf
1 tsp black cumin seeds
2 tsps ginger paste, or grated fresh ginger
1 tsp garlic paste, or 2 cloves garlic, crushed
450 g (1 lb) shoulder of lamb, cubed
1 tsp chilli powder
1 tsp ground coriander
2 tsps ground cumin.
1/4 tsp ground turmeric
140 ml (1/4 pint) natural yoghurt
160 ml (6 fl oz) water
Salt to taste
1 tbsp ground almonds
2 green chillies, halved and seeded
2 sprigs fresh coriander leaves, chopped

method

1. Fry the onion in the oil until golden brown. Add the cinnamon, cloves, cardamoms, bay leaf and the cumin seeds. Fry for 1 minute.

2. Add the ginger and garlic pastes and the cubed lamb. Sprinkle over the chilli powder, ground coriander, cumin and turmeric and mix together well.

3. Stir in the yoghurt, cover the pan and cook over a moderate heat for 10 - 15 minutes, stirring occasionally

4. Add the water and salt to taste, re-cover and simmer gently for 30 - 40 minutes, or until the meat is tender.

5. Just before serving, add the almonds, chillies and coriander leaves. Stir in a little more water if necessary to produce a medium-thick gray.

What did you think?

10 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved