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.
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stoopid
stoopid43@gmail.comThis lamb korma is delicious! I will definitely be making it again.
Joe Zertuche
z.joe2@hotmail.comI'm not a big fan of lamb, but I really enjoyed this korma.
Akriti Kulung Rai
rai.a@yahoo.comThis lamb korma is a bit too spicy for my taste, but it's still very good.
Mehboob gamer free fire
f.m84@aol.comThis was my first time making lamb korma, and it turned out great! Thanks for the recipe.
Savage FAM Gaming
sg10@gmail.comI love this lamb korma! It's my go-to recipe for a special occasion.
Olabisi hadunni
olabisi-hadunni17@gmail.comThis is the best lamb korma I've ever had! It's so easy to make and the flavors are incredible.
Bigyan Raut
rautbigyan@gmail.comThis lamb korma is amazing! The meat is so tender and the sauce is so flavorful. I will definitely be making this again and again.
kanxa raza
kanxa_raza32@hotmail.co.ukThis lamb korma is a bit spicy for my taste, but it's still very good. I would recommend using less chili powder if you don't like spicy food.
Anondo Das
anondo.das96@gmail.comI'm not a big fan of lamb, but I really enjoyed this korma. The flavors were well-balanced and the meat was very tender.
Donkor Asher Kanley
dk@gmail.comThis was my first time making lamb korma, and it was a success! The recipe was easy to follow, and the dish turned out delicious. I will definitely be making this again.
Maan Malik
malik53@hotmail.comI love this lamb korma! It's so easy to make and always turns out perfect. The flavors are amazing.
Harmony Sibalkhulu
h-sibalkhulu23@yahoo.comThis recipe is a keeper! The lamb korma was so flavorful and delicious. I will definitely be making this again.
Rehan KM
rehan55@gmail.comI've made this lamb korma several times now, and it's always a hit with my family and friends. It's a great dish for a special occasion, or even just a weeknight meal.
Mdnaimul Islam
mdnaimul-i28@gmail.comThis lamb korma is an absolute delight! The flavors are rich and complex, and the meat is fall-apart tender. I followed the recipe exactly, and it turned out perfectly.