Lamb Korma
Ingredients
The lamb and marinade
-
1½
pounds
lamb, cubed
-
1
cup
plain yogurt
-
1
teaspoon
cinnamon
-
1
teaspoon
paprika
-
1
teaspoon
ground ginger
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
½
teaspoon
chili pepper
-
½
teaspoon
turmeric
The sauce
-
½
cup
cashews
-
1
small
onion, thinly sliced
-
1
inch
ginger, sliced
-
2⅓
cups
warm water, divided
-
2
tablespoons
butter or ghee
-
2
bay leaves
-
1
teaspoon
coriander
-
5
whole
cardamom pods, bruised
-
1
small
cinnamon stick
-
5
cloves
garlic, sliced
-
1½
tablespoons
shredded coconut
Instructions
- Marinate the lamb with yogurt and spices for at least 10 minutes or up to 24 hours.
- Blend cashews with one cup of boiling water to create a paste.
- Blend onion and ginger with water to create pastes.
- Heat butter in a pot, add spices, and cook for 1-2 minutes, then add onion paste and cook for two more minutes.
- Add garlic and ginger paste, cooking for one more minute.
- Remove the cinnamon stick and blend the pot's contents into a thick paste.
- Return the paste to the pot, add the cinnamon stick and marinated lamb.
- Cook for a couple of minutes, then add shredded coconut, cashew paste, and remaining water.
- Bring to a simmer, adjust heat to low, and cook for 60 minutes until lamb is tender.
Nutrition Facts (estimated)
Servings
8 servings
Calories
350
Total fat
28g
Total carbohydrates
7g
Total protein
17g
Sodium
380mg
Cholesterol
0mg
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