Punjabi Lamb Korma With Onion Cilantro Salad Recipes

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.

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.

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.

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.