LAMB KORMA RECIPES

LAMB KORMA | ALLRECIPES

Lamb Korma | Allrecipes image

Originated in Persia, brought to India during Akbar period, and modified in Kashmir. The recipe varies from region to region and restaurant to restaurant. North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma. Kashmir Pandits substitute onion and garlic with asafoetida. Serve with jasmine rice and mango chutney.

Provided by James Jefferson

Categories World Cuisine Asian Indian

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2?¼ pounds cubed lamb meat
4 teaspoons olive oil, divided
1 brown onion, chopped
1 red potato, peeled and cubed
½ cup curry powder
½ cup water
? cup coconut milk
? cup drained canned chickpeas (garbanzo beans)

Steps:

Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 301.5 calories, CarbohydrateContent 17.4 g, CholesterolContent 80.3 mg, FatContent 13.8 g, FiberContent 4.7 g, ProteinContent 28.1 g, SaturatedFatContent 5.4 g, SodiumContent 102.2 mg, SugarContent 2.2 g

LAMB KORMA RECIPE - FOOD.COM

Lamb Korma Recipe - Food.com image

A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries. Prep time doesn't include 1 hour marinating.

Total Time 24 hours 20 minutes

Prep Time 20 minutes

Cook Time 24 hours

Yield 4-6 serves, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 kg boneless lamb, cut into 3cm cubes
1 medium onion, chopped
2 teaspoons fresh ginger, grated
3 garlic cloves, roughly chopped
1 tablespoon coriander seed
2 teaspoons ground cumin
1 teaspoon cardamom pod
1/2 teaspoon salt
1 teaspoon chili flakes, depending on taste (less (or more)
2 tablespoons ghee
1 medium onion, extra, sliced
2 tablespoons tomato paste
1/2 cup yoghurt

Steps:

Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
Simmer uncovered until the liquid is absorbed.
Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
Serve with rice, raitas and relishes.

Nutrition Facts : Calories 785.8, FatContent 62, SaturatedFatContent 28.4, CholesterolContent 200.4, SodiumContent 524.2, CarbohydrateContent 10.9, FiberContent 2, SugarContent 4.9, ProteinContent 44.7

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LAMB KORMA RECIPE | GOOD FOOD

A familiar staple of Indian restaurants around the world, korma is more than a dish — it is a cooking style. Put simply, it consists of marinated meat or vegetables that are cooked with ghee or oil, then braised with water or stock, yoghurt or cream (or sometimes all of these).
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Category Lunch

1. Trim any excess fat or sinew from the lamb, cut into 3-centimetre cubes and put in a large bowl.

2. Put the chopped onion, ginger, garlic, coriander, cumin, cardamom seeds, cloves, cinnamon, chilli and ½ teaspoon salt in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Add the spice paste to the lamb and mix well to coat. Leave to marinate for 1 hour.

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KORMA | RECIPES | JAMIE OLIVER

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Total Time 1 hours
Calories 218 calories per serving

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