Best 7 Lamb Korma Recipes

LAMB KORMA

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.

SLOW COOKER LAMB (OR CHICKEN) KORMA

Steps:

• Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
• Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
• Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
• Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
• Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.

LAMB KORMA

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.

LAMB KORMA OVER 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.

LAMB KORMA CURRY

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 SHAHI KORMA

Steps:

• Gently warm the cream only until it begins to steam. Remove from heat, stir in saffron threads, and set aside. In a heavy-duty blender or small food processor, blend the garlic, ginger, almonds, and 7 tablespoons of the water or broth into a paste. Set aside. Place the oil in a heavy, deep non-stick skillet and heat over medium-high. Brown the lamb in batches, placing in a single layer, taking care not to crowd the skillet. Remove lamb to a bowl as you brown it and keep warm. Into the same pan, add the cardamom, cloves, and cinnamon to the remaining oil. As soon as the cloves expand (a matter of seconds), add the onions and stir-fry until lightly browned. Reduce heat to medium and add the garlic-ginger paste, coriander, cumin, and cayenne pepper. Continue to stir-fry until browned, another 3 to 4 minutes. Return the lamb (including any accumulated juices) to the onions and spices in the skillet along with the salt, heavy cream, and remaining water or broth. Cover and bring to a boil. Reduce heat to low and simmer lamb about 1 hour until tender, stirring frequently. Skim off any fat. Mix in the garam masala. Simmer an additional 3 minutes, remove cinnamon stick and any large spice pods. Serve with rice, if desired.

PUNJABI LAMB KORMA WITH ONION CILANTRO SALAD

Steps:

• Blend yogurt and almonds together in a food processor or blender until a smooth, creamy paste forms.
• Heat a large, wide-bottomed pan over medium heat; add ghee and allow to melt. Cook and stir yellow onions in the hot ghee until evenly browned, 10 to 15 minutes. Add lamb; cook, stirring occasionally, until slightly browned, about 6 minutes. Mix cayenne pepper and salt into lamb mixture; cook for 2 minutes.
• Stir yogurt-almond paste into lamb mixture; add water. Bring mixture to a boil; reduce heat and simmer until meat is very tender, 2 to 3 hours. Stir garam masala, cardamom, and mace into lamb korma and simmer for 10 minutes more.
• Mix red onions and cilantro together in a bowl; add lemon juice and salt and mix well. Serve salad alongside lamb korma.