Lamb Korma (Lamb in a tomato curry)
Ingredients
- 2.2 lb Lamb washed, cut into pieces
- 8 Garlic lasan cloves
- 2 tsp Ginger adrak, sliced
- 3 1/2 oz Yoghurt dahi
- Salt to taste
- 1 tsp Turmeric haldi powder
- 6 Cloves laung
- 1 Cinnamon dalchini, 2 inch stick
- 5 Green cardamom choti elaichi
- 2 tbsp Ghee
- 7 floz Mustard sarson oil
- 2 Onions medium-sized, thinly sliced
- 9 oz Tomatoes chopped
grind to a paste:
- 1 Onion
- 7 Garlic cloves
- 1 tsp Ginger
- 1 tsp Cumin jeera seeds
- 2 tsp Coriander dhaniya powder
- 2 tsp Red chilli powder
- 1 Nutmeg jaiphal, small piece
- 5 pieces Mace javitri
- 7 oz Yoghurt
- 1 tsp Black pepper kali mirch powder
- 2 tsp Garam masala
Instructions
- Mix together the lamb, garlic, ginger, yoghurt, salt, turmeric powder, cloves, cinnamon stick, green cardamom, and ghee. Cook in a heavy-bottomed pot till it is almost done. Keep aside.
- In a flat pan, heat the oil and fry the onions till brown. Remove and keep aside, to be used later as garnish.
- To the same oil, add the ground paste and cook till the oil separates. Add the tomatoes and cook further for 2 -3 minutes.
- Pour this mixture over the lamb; stir well and simmer till it is fully cooked. Serve garnished with fried onions.
Calories: 631 kcal
Carbohydrates: 18 g
Protein: 33 g
Fat: 48g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 141 mg
Sodium: 534 mg
Potassium: 777 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 646 IU
Vitamin C: 14 mg
Calcium: 166 mg
Iron: 5 mg