Lamb Korma #2

Lamb Korma #2

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Servings: 4
Calories: 252

Ingredients
 

  • 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
  • 1 lb shoulder of lamb cubed
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 2 tsps ground cumin.
  • 1/4 tsp ground turmeric
  • 1/4 pint natural yoghurt
  • 6 floz water
  • Salt to taste
  • 1 tbsp ground almonds
  • 2 green chillies halved and seeded
  • 2 sprigs fresh coriander leaves chopped

Instructions

  • Fry the onion in the oil until golden brown. Add the cinnamon, cloves, cardamoms, bay leaf and the cumin seeds. Fry for 1 minute.
  • Add the ginger and garlic pastes and the cubed lamb. Sprinkle over the chilli powder, ground coriander, cumin and turmeric and mix together well.
  • Stir in the yoghurt, cover the pan and cook over a moderate heat for 10 - 15 minutes, stirring occasionally
  • Add the water and salt to taste, re-cover and simmer gently for 30 - 40 minutes, or until the meat is tender.
  • Just before serving, add the almonds, chillies and coriander leaves. Stir in a little more water if necessary to produce a medium-thick gray.
Calories: 252 kcal
Carbohydrates: 10 g
Protein: 17 g
Fat: 17g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 50 mg
Sodium: 155 mg
Potassium: 384 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 267 IU
Vitamin C: 6 mg
Calcium: 92 mg
Iron: 3 mg
Ingredients Lamb, Shoulder of Lamb
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