LAMB KORMA
A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries. Prep time doesn't include 1 hour marinating.
Provided by Fairy Nuff
Categories Curries
Time P1DT20m
Yield 4-6 serves, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
- Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
- Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
- Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
- Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
- Simmer uncovered until the liquid is absorbed.
- Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
- Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
- Serve with rice, raitas and relishes.
Nutrition Facts : Calories 785.8, Fat 62, SaturatedFat 28.4, Cholesterol 200.4, Sodium 524.2, Carbohydrate 10.9, Fiber 2, Sugar 4.9, Protein 44.7
LAMB KORMA
This tasty korma calls for patient cooking. The spicing can be kept to a minimum. However, one can add a maximum of 20 spices like almonds, cashewnuts, pine nuts and cream to make a rich and delicious meal on festive occasions.
Provided by Charishma_Ramchanda
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut lamb meat into small cubes.
- Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
- Heat ghee in a saucepan.
- Add one chopped onion and fry till it becomes pale golden in colour.
- Add crushed spices, salt and meat.
- Fry for 8 minutes to a rich brown colour.
- Add the blended mixture and fry for 10 minutes.
- Add the chilli and corriander powders and yoghurt.
- Fry the mixture until ghee separates.
- Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
- Serve hot sprinkled with corriander leaves.
- Goes well with roti, naan or rice.
Nutrition Facts : Calories 483.1, Fat 33.2, SaturatedFat 15.8, Cholesterol 148.9, Sodium 693.4, Carbohydrate 11.1, Fiber 1.5, Sugar 4.3, Protein 34.3
LAMB KORMA
Originated in Persia, brought to India during Akbar period, and modified in Kashmir. The recipe varies from region to region and restaurant to restaurant. North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma. Kashmir Pandits substitute onion and garlic with asafoetida. Serve with jasmine rice and mango chutney.
Provided by James Jefferson
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
- Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
- Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
- Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
- Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 17.4 g, Cholesterol 80.3 mg, Fat 13.8 g, Fiber 4.7 g, Protein 28.1 g, SaturatedFat 5.4 g, Sodium 102.2 mg, Sugar 2.2 g
LAMB KORMA
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Marinate lamb in mixture of ground spices and sour cream for 30 minutes. In a Dutch oven or flameproof casserole over medium-high heat, fry onion in mixture of oil and butter until edges are nicely browned. Add cinnamon, cloves, cardamom, garlic and ginger and continue frying for 1 or 2 minutes until onion turns medium brown. Add marinated lamb to onion mixture and stir over medium to medium-high heat until sour cream disappears and lamb is no longer pink on the outside, about 2 minutes. Stir in crushed fennel seeds, coconut milk, salt, and 3/4 cup water; bring to a boil. Turn heat down and simmer, covered, for 30 minutes. Uncover and simmer for another 20 to 25 minutes to thicken sauce, adding more water if sauce is too thick. At this point the meat and sauce should have darkened somewhat. Stir in lemon juice and remove from heat. Taste and add salt if needed.
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.
LAMB WITH CASHEW-NUT CURRY (KORMA)
Make and share this Lamb with Cashew-Nut Curry (Korma) recipe from Food.com.
Provided by HappyBunny
Categories Lamb/Sheep
Time 49m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
- Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
- Blend again until the mixture is completely pulverized.
- Set the masala aside.
- Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
- In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
- Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
- Stir in the salt and the masala, then add the yoghurt.
- Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
- Add the lamb, turning it about with a spoon to coat the pieces evenly.
- Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
- Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
- Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
- To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
Nutrition Facts : Calories 548.7, Fat 43.5, SaturatedFat 20.5, Cholesterol 143.1, Sodium 1257.2, Carbohydrate 13.2, Fiber 3.7, Sugar 4, Protein 28.4
LAMB KORMA
A recipe by chef sahi shown in ndtv. This is delicious and easy to make. I made some additions in the dish by adding saffron, chicken stock and cream. Even without cream too it is good.
Provided by ruchi.mahajan
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat ghee in a deep pan over medium heat.
- Add green cardamoms, black cardamoms, bay leaves, cloves, cinnamon stick and sauté.
- Add the finely sliced onions and sauté till they are transparent. Reduce the heat, add the ginger garlic paste and stir well.
- Add the lamb, stirring constantly till it changes colour.
- Add yoghurt, coriander powder, red chili powder and cook till oil starts separating.
- Add some salt, then chicken stock or water and bring to a boil. Cover and cook on a slow fire till done.
- Mix in black pepper powder,saffron.
- Garnish with thin deep fried onion rings, cream and serve hot.
Nutrition Facts : Calories 570.2, Fat 38.9, SaturatedFat 17.3, Cholesterol 186.7, Sodium 221.9, Carbohydrate 5.9, Fiber 0.7, Sugar 2.4, Protein 46.8
LAMB KORMA OVER RICE
In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Recipe #482649 482649.
Provided by breezermom
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
- Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
- Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
- Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
- To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.
Nutrition Facts : Calories 461.9, Fat 37.9, SaturatedFat 18.8, Cholesterol 116.5, Sodium 385.4, Carbohydrate 8.8, Fiber 1.4, Sugar 4, Protein 21.2
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- Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.
- In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.
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