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
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
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
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 CURRY
Picked this up from the local supermarket where we are on holiday and they give a second recipe to use the left overs - great idea I thought. Times are based on the first recipe - the left over recipe given at the end of the directions.
Provided by ImPat
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan, add onion and cook over low heat until soft, remove from the heat and add sweet potato.
- Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.
- Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.
- Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender.
- Serve with rice and mango chutney.
- LEFT OVERS - Curried Lamb and Chickpea Salad (serves 2 prep 5 minutes) - Prepare salad by combining 1 cup drained canned chickpeas, sliced lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.
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
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.
More about "lamb korma recipes"
LAMB KORMA - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (62)Total Time 3 hrs 20 minsCategory DinnerPublished 2020-04-08
- 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.
LAMB KORMA RECIPE - GOOD FOOD
From goodfood.com.au
- Trim any excess fat or sinew from the lamb, cut into 3-centimetre cubes and put in a large bowl.
- Put the chopped onion, ginger, garlic, coriander, cumin, cardamom seeds, cloves, cinnamon, chilli and ½ teaspoon salt in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Add the spice paste to the lamb and mix well to coat. Leave to marinate for 1 hour.
- Heat the ghee or oil in a large saucepan, add the sliced onion and cook, stirring, over low heat for 7 minutes, or until the onion is soft. Increase the heat to medium-high and add the lamb mixture and cook, stirring constantly, for 8 to 10 minutes, or until the lamb changes colour.
LAMB KORMA - AUTHENTIC LAMB KORMA RECIPE THE CURRY GUY
KORMA | RECIPES | JAMIE OLIVER
From jamieoliver.com
- Note: all veg weights are for trimmed, prepped vegetables.Cut the chicken, lamb or beef into bite-size chunks.Peel (or trim) and roughly chop the alliums.
LAMB KORMA - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
- Over a medium heat add the oil in a large pan and cook the onions until softened, about 4-5 minutes.
LAMB KORMA - GOOD HOUSEKEEPING
From goodhousekeeping.com
- Stir in the spice paste, tomatoes and plenty of seasoning and cook, stirring occasionally, until tomatoes have broken down.
LEFTOVER LAMB KORMA - EASY PEASY FOODIE
From easypeasyfoodie.com
- Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
- Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, cumin and chilli. Cook for 2 minutes, stirring occasionally.
- Add roughly ¾ of the coconut milk and all of the lamb, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 10 minutes. If you find the curry becomes too dry, you can add in the rest of the coconut milk.
LAMB KORMA - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
- Add the almonds, cashews and 1/3 cup water to a blender or the bowl of a food processor fitted with a blade and set aside.
- Heat a large Dutch oven over medium heat, add two tablespoons of the oil and heat through. Generously season the lamb with salt and pepper. Working in batches, sear the lamb until golden brown on all sides, about 6 minutes. Remove the lamb from the pan and set aside on a plate, reserving fat in the pan.
- Return the Dutch oven to medium heat then add the ghee and allow to melt. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger, stirring to combine and sautéing for about 30 seconds.
LAMB & MUSHROOM KORMA - BORD BIA
From bordbia.ie
- Sauté the onions in the oil in a heavy saucepan until lightly golden. Add garlic, ginger, cumin, coriander, chillies, cardamom and turmeric and fry gently for 2 minutes.
- Add lamb and coat with the onion and spice mixture. Stir in the yoghurt, cover and simmer gently for 45 minutes, stirring occasionally or cook in the oven, Gas Mark 4, 180°C (350°F) for approximately 1 hour.
- Add mushrooms and continue cooking for a further 15 minutes or until the lamb is tender. Stir in the lemon/lime juice, season with salt and black pepper.
LAMB KORMA RECIPE - GOOD FOOD
From goodfood.com.au
- Using a sharp knife, remove all fat, skin and sinew from lamb. Cut meat into 3 cm cubes and place in a large bowl. In food processor, place onion, ginger, garlic, coriander seeds, ground cumin, cardamom pods, salt and cayenne pepper. Process until the mixture becomes a smooth paste.
- Heat ghee or oil in a large pan, add the extra onion and cook, stirring, until onion is soft. Add the lamb mixture and stir over medium-low heat for 8–10 minutes or until lamb cubes are browned all over and all the liquid has been absorbed. Add the tomato paste and 2 tablespoons of the yoghurt; stir until combined. Simmer, uncovered, until liquid has been absorbed.
LAMB KORMA - A CREAMY AND MILD LAMB KORMA CURRY …
KORMA - TRADITIONAL AND AUTHENTIC INDIAN RECIPE | 196 …
From 196flavors.com
- Drizzle oil over the chicken and sprinkle with garam masala, curry powder, garlic, salt and pepper.
LAMB KORMA | MUTTON KORMA - SWASTHI'S RECIPES
EASY LAMB KORMA RECIPE - "CREAMY" INDIAN CURRY - AUTHENTIC …
From meatandtravel.com
- In a dry frying pan, toast the whole spices until fragrant. Crush in a mortar and pestle or spice grinder, then mix with the coriander powder, and turmeric powder.
- Melt half the ghee in a large saucepan over high heat and brown the lamb, then set aside on a plate.
LAMB KORMA | INDIAN RECIPES | SBS FOOD
From sbs.com.au
LAMB KORMA RECIPE - NDTV FOOD
From food.ndtv.com
LAMB KORMA- INDIAN FOOD RESTAURANT IN SINGAPORE - INDIAN CURRY …
From indianfood.com.sg
LAMB KORMA RECIPE : SBS FOOD
From sbs.com.au
LAMB KORMA | KNOW ALL ABOUT LAMB KORMA AT NDTV FOOD
From food.ndtv.com
THE BEST LAMB KORMA DELIVERY IN BEDFORD | SEE PRICES AND ORDER …
From ubereats.com
MALAY LAMB KORMA RECIPE - BBC FOOD
From bbc.co.uk
EASY EASY LAMB KORMA - SEEKING GOOD EATS
From seekinggoodeats.com
LAMB KORMA RECIPE INDIAN - YOUTUBE
From youtube.com
LAMB KORMA | RECIPES FOR FOOD LOVERS INCLUDING COOKING TIPS AT …
From foodlovers.co.nz
LAMB KORMA | FOOD TO LOVE
From foodtolove.co.nz
LAMB KORMA - CURRY FOODIE
From curryfoodie.com
KORMA - WIKIPEDIA
From en.wikipedia.org
KORMA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LAMB KORMA | COMMUNITY RECIPES | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
EASY LAMB KORMA - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
LAMB KORMA DELIVERY IN HAMILTON | DISCOVER LAMB KORMA …
From ubereats.com
FIND LAMB KORMA NEAR ME - ORDER LAMB KORMA - DOORDASH
From doordash.com
LAMB KORMA CURRY RECIPE - KETO & LOW-CARB - MILDLY SPICY
From myketokitchen.com
LAMB KORMA – REAL FOOD COACHING
From realfoodcoaching.org
LAMB KORMA DELIVERY IN TORONTO | DISCOVER LAMB KORMA …
From ubereats.com
LAMB KORMA BIRYANA - THE COMBISTEAM QUEEN
From thecombisteamqueen.com
LAMB KORMA - CANADIAN LIVING
From canadianliving.com
LAMB KORMA | PALEO | THE JOYFUL TABLE
From susanjoyfultable.com
LAMB KORMA* - MENU - MASSEY'S FINE INDIAN CUISINE - LONDON
From yelp.ca
TROUVER LAMB KORMA à PROXIMITé – COMMANDERLAMB KORMA – …
From doordash.com
LAMB KORMA - MANTRA FINE INDIAN CUISINE
From mantrapines.com
LAMB KORMA DELIVERY IN RICHMOND | DISCOVER LAMB KORMA …
From ubereats.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #lamb-sheep #pork #indian #stove-top #dietary #low-carb #low-in-something #meat #equipment #presentation #served-hot #4-hours-or-less #from-scratch
You'll also love