Recipe of Super Quick Homemade Lamb Korma
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, How to Make Ultimate Lamb Korma. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Lamb Korma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lamb Korma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lamb Korma is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lamb Korma estimated approx 15 mins.
To get started with this recipe, we must first prepare a few ingredients. You can cook Lamb Korma using 15 ingredients and 6 steps. Here is how you can achieve that.
Quick and simple lamb Korma. Adjust the amount of spices to suit your taste. Easy to make and has never failed me.
Ingredients and spices that need to be Make ready to make Lamb Korma:
- 1/4 cup Ghee
- 3 Brown Onion
- 1 tsp Ground Tumeric
- 4 Green Cardamom Pods (crushed)
- 1 Cinnamon Stick
- 8 Black Peppercorns, crushed
- 6 Whole Cloves
- 1 tsp fresh grated ginger
- 2 tbsp coriander seeds
- 1 tsp chili powder
- 1 tbsp paprika
- 3 ripe tomatoes, chopped
- 1 kg lamb shoulder, cut into 3cm pieces
- 2 cup water
- 1 cup natural plain yoghurt
Steps to make to make Lamb Korma
- Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden.
- Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and paprika and cook, stirring, for 1-2 minutes or until aromatic.
- Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes are pulpy
- Add the lamb, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until lamb is very tender and sauce thickens slightly
- Taste and season with salt and pepper.
- Spoon lamb among serving bowls. Serve with naan bread and steamed rice, if desired.
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