Lamb Korma is a lamb stew meat is cooked in a creamy coconut sauce, seasoned with toasted Indian spices and pressure cooked to a melt-in-the-mouth perfection.
Ingredients:
- 300 g lamb, cut into 4cm pieces
- 1 large onion, roughly chopped
- 1 tsp garlic paste (Available In-Store)
- 1 tsp ginger paste (Available In-Store
- 2 Atlas bay leaves
- ½ Atlas stick of cinnamon
- 1 Atlas dried red chille, broken into small pieces
- 1 tsp ground Atlas cumin
- 1 tsp ground Atlas nutmeg
- 1 tbsp Atlas garam masala
- ½ tsp Atlas red chille powder
- ½ tsp Atlas ground black pepper
- ¼ cup Greek style yogurt
- ¼ cup water
- 3 tbsp oil (Available In-Store
- Salt to taste
Method:
- Heat oil in a heavy bottomed pan over medium Add onions and fry until softened. Now add in cinnamon, bay leaves, and dried red chillie. Fry again until fragrant.
- Throw in ginger paste and garlic Fry for a few seconds.
- Add the ground spices (ground cumin, ground nutmeg, garam masala and red chillie powder) Fry again for a few
- Add in the lamb Fry, stirring occasionally, for 3-4 minutes. The idea is to get the lamb pieces well coated in the spices and start the cooking process.
- Then, mix yogurt in ¼ cup Add yogurt mixture in the curry and give it a good stir. Season with ground black pepper and salt. Mix again.
- Cover with a lid, and let it come to Now reduce the flame, and simmer until sauce thickens, and the lamb pieces are well cooked.
- Alternatively, you can make lamb korma in the To do that, you have to transfer the curry to a preheated oven after seasoning with black pepper and salt. Then slow cook at 160 degree Celsius for 1 – 1 ½ hours