Lamb Korma

cocina asiatica
Indian cuisine
Lamb Korma
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Portions 4
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prep time
15 min
cooking time
1 hr
total time
1 hr 15 min
prep time
15 min
cooking time
1 hr
total time
1 hr 15 min
  • 2 large onions, chopped
  • 2 teaspoons shredded ginger
  • 3 teaspoons minced garlic
  • 3 large dried chillies, or to taste
  • 3 tablespoons of ghee or oil
  • 3/4 teaspoon of turmeric (saffron of the Indies)
  • 2 teaspoons of ground cumin
  • 3 teaspoons of ground coriander
  • 1/2 cup tomatoes, peeled and chopped
  • 1/4 teaspoon of cloves powder
  • 1/4 teaspoon of ground cardarmom
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon of ground black pepper
  • 1/3 Cup water
  • 1/2 Cup of cream
Yogurt with onion and mint
  • 1 medium white onion, in very thin slices
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon of coarsely chopped mint
  • 2 tablespoons of natural yogurt
  1. Cut it into dice 3 cm and set aside. Put the onion, the ginger, garlic and chillies in a blender and crush them to a creamy paste. If it is necessary to, add water to make it easier to crush.
  2. Heat ghee or oil in a frying pan and put the onion mixture. Incorpore turmeric. cumin and coriander and suffered until the liquid evaporates. Add the meat and hold on to a high heat until golden brown everywhere
  3. Reduce the fire, add the rest of the ingredients, cover and let simmer between 30 and 40 minutes. Remove occasionally so the mixture doesn't stick. Serve with steamed long-grain rice and yogurt sauce.
To make yogurt with onion and mint
  1. Put the onion with the vinegar in a small glass bowl and let it rest for half an hour. Throw away the vinegar and rinse the onion twice in water. Drain and add the salt, yogurt and mint. Serve it very cold.
  • Prepare this dish 3 days before and keep it in the fridge. It can also be kept frozen up to 1 month.
Recipes easy to https://recetasdecocinafaciles.NET /

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