Lamb Korma Curry Recipes

EASY LAMB KORMA RECIPE - "CREAMY" INDIAN CURRY - AUTHENTIC HOMEMADE

Steps:

• In a dry frying pan, toast the whole spices until fragrant. Crush in a mortar and pestle or spice grinder, then mix with the coriander powder, and turmeric powder.
• Season the diced lamb with half the spice mixture and salt.
• Melt half the ghee in a large saucepan over high heat and brown the lamb, then set aside on a plate.
• Season lamb with the spices brown in the saucepan and set aside on a plate.
• Reduce the heat to medium and melt the remaining ghee, add the garlic, ginger, chili, onion, and masala. Stir until slightly caramelized, then add the remaining spice mix.
• Put the lamb back into the saucepan and coat in the onion mixture, add the tomato paste and cook out for 5 minutes.
• Add the stock then reduce the heat to low and simmer with a lid covering the pan, stirring every 15 mins until lamb is very tender and sauce covers the meat.
• When Lamb is tender, remove from the heat and stir through the yogurt.
• Serve immediately with steamed rice and chapati bread.

LAMB KORMA | MUTTON KORMA

Steps:

• Wash the mutton well and drain the water. Put it in a a bowl for marination.
• Next transfer all the spices - coriander powder, red chili powder, turmeric & garam masala. (or whole spices - cinnamon, cardamoms, black cardamoms, pepper and cloves)
• Add ginger garlic paste, green chilli, salt and yogurt.
• Mix all of these and cover it. Keep this for marination for at least 2 hours to overnight in the fridge.
• The marinade works as a tenderizer. So longer the lamb meat is allowed to rest the more tender it turns.
• Heat ghee or oil in a wide heavy bottom pan or pot.
• Separate the layers of onions and slide them to the hot oil or ghee.
• Fry them until deep golden stirring often. The onions must be uniformly browned without burning. This may take about 8 to 10 mins.
• Cool these completely and pulse them coarsely in a blender. Do not over blend as they begin to release lot of oil. If your grinder is unable to grind, you may add 2 tbsps of water or yogurt to help grind. Set this aside.
• To the same pan, add the lamb marinade and mix it. Begin to saute on a medium heat for about 10 mins.
• Yogurt and lamb lets out lot of moisture. Cover and let the mutton cook in this for 30 mins.
• After 30 minutes of cooking the mutton, add the crushed fried brown onions.
• Pour 2 cups hot water and mix well. Cook covered until mutton turns slightly tender stirring occasionally. This may take about 1 hour or more.
• Add mace and nutmeg at this stage (optional). Continue to cook until the mutton falls off the bone easily. Optional - Add kewra water at this stage. Mix and turn off.
• Allow lamb korma to rest at least for a hour to absorb the flavors. Serve with naan, roti, paratha, rice, biryani or pulao.

LAMB KORMA

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.

LAMB KORMA CURRY

Steps:

• Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan, add onion and cook over low heat until soft, remove from the heat and add sweet potato.
• Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.
• Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.
• Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender.
• Serve with rice and mango chutney.
• LEFT OVERS - Curried Lamb and Chickpea Salad (serves 2 prep 5 minutes) - Prepare salad by combining 1 cup drained canned chickpeas, sliced lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.

LAMB KORMA

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.