Best Lamb Korma Curry Recipes

LAMB KORMA SHAHJAHANI (LAMB IN CREAMY CURRY SAUCE)

Steps:

• 0. Peel and finely chop ginger. Peel, quarter, and thinly slice onions. Debone, cube, and defat lamb. 1. Heat oil in a 6-quart saucepot. When hot, add cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first). When the seeds sizzle, add ginger. Fry for about 15 seconds. 2. Add onions and sauté over medium-high heat, stirring frequently, until the onions become slightly brown. 3. Raise to high heat. When the pot becomes very hot, add lamb. Stir and sauté until the lamb is nicely browned and most of the moisture has evaporated. Add turmeric, salt, paprika, chile pepper powder, black pepper powder and coriander powder. Stir for two to three minutes. Turn off the heat and add yogurt (the heat is turned off to prevent yogurt from curdling); mix. Turn the heat back on. 4. Bring the mixture to a boil. Add 1/3 to 1/2 cup of water if there is not enough liquid. Reduce heat, cover partially and simmer over low heat for 25 to 35 minutes, or until lamb becomes tender. At this point, there should be a thin film of oil on the top surface. Add garam Masala and cream. Mix and cover, then turn off the heat and leave it on the stove for about 5 minutes. Sprinkle slivered almonds on top before serving.

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 WITH CASHEW-NUT CURRY (KORMA)

Steps:

• To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
• Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
• Blend again until the mixture is completely pulverized.
• Set the masala aside.
• Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
• In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
• Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
• Stir in the salt and the masala, then add the yoghurt.
• Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly.
• Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
• Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
• Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
• To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.