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Traditional Indian lamb korma recipe

Korma is a typical North Indian stew and can transport us to a world of spices and intense flavours. This Indian recipe is ideal with basmati rice or naan bread.

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Different ways to cook lamb cutlets on a whim

The recipe can be found in this article

Different ways to cook lamb cutlets on a whim

Ingredients

number of servings
4
  • 1 kg lamb meat Added to
  • 2 onion Added to
  • 4 cloves of garlic Added to
  • 1 walnut fresh ginger Added to
  • 125 g natural yoghurt Added to
  • 600 ml water Added to
  • 100 ml heavy cream Added to
  • fresh coriander leaves Added to
  • virgin olive oil Added to
  • salt Added to
  • 10 Peppercorns Added to
  • 4 cloves cardamom pods Added to
  • 2 teaspoon ground coriander seeds Added to
  • 1 teaspoon Graram Masala Added to
  • 12 teaspoon turmeric Added to
  • 1 cayenne pepper Added to
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Directions

95 min.
1. Step

Crush the spices in a mortar and pestle until they are almost powdered. Set aside.

2. Step

Chop and grind the onion, garlic and ginger into a paste.

3. Step

Set aside.

4. Step

Chop the other onion and fry it in a frying pan with two tablespoons of olive oil.

5. Step

When the onion is lightly browned, add the reserved spices and the pieces of lamb, seasoned with salt and pepper.

6. Step

Cook over high heat until the meat is browned.

7. Step

Add the reserved onion, garlic and ginger paste to the pan and cook for about 5 minutes.

8. Step

Add the cayenne, coriander and Garam Masala, stir and cook for a further 2 minutes.

9. Step

Add the yoghurt three times and cook until the meat is dry again.

10. Step

Add the water and cook for about 50 minutes or until the meat is tender and the sauce has been reduced by half. Add salt to taste.

11. Step

Before serving, add the cream, cook for a few minutes over low heat and sprinkle with chopped fresh coriander.

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