lamb korma recipe-How to make lamb korma

lamb korma:

lamb korma is sensuous curry made by simmering yogurt with cream and thickening the sauce with a cashew paste.if you can find goats milk yogurt or sheep's milk yogurt,it will make a discernible difference in this dish.the lamb korma recipe is easy to made.

About 1-2 hours are required to made it.

lamb korma recipe :

  lamb korma ingredients:

• 2  1/2 lb boneless lamb leg,cut into 1 inch cubes.
• salt as needed.
• Ground white pepper as needed.
• 1.5 cups plain yogurt.
• 2 tbsp minced ginger root.
• 2 tbsp garlic.
• 2 tsp  ground cardamoms.
• 12 oz cashew nuts.
• 1/4 cup ghee or canola oil.
• 3 cups small-dice yellow onion.
• 1 tsp ground cumin.
• 1 tsp ground fennel.
• 2 tbsp ground coriander.
• 6 Thai bird chilies,chopped.
• 1/3 cup chopped cilantro stems.
• 1 cup heavy cream.
• 1/2 cup cilantro leaves.
• 1 cup pan roasted cashews.

How to make lamb korma:

Trim the lamb and cut it into large pieces.salt and water put in bowl and add yogurt,1tbsp 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.


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.
heat the ghee or oil in a casserole or dutch oven over medium heat until it shimmers.
add the onion and saute until transparent,6-8 minutes.add the cumin,cardamom,fennel,the remaining ginger and the coriander.cook and stir until it becomes aromatic.add the chilies,cilantro stems and cashew paste and stir well to be sure that nothing is sticking.saute ,stir frequently and add water a tablespoon at a time if necessary until the mixture is very aromatic.


add the lamb and 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.


add the cream and continue to simmer until the curry is flavourful and thickened and the lamb is tender,10 to 15 minutes are required.season to taste with additional salt,pepper or chopped bird Chile.
serve garnished with the cilantro leaves and cashews.

 If you are first to cook it then you should try it only for you not for guest.as you become used to then you can serve it to your Honourable guest.

Thanks.

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