10-18-2007, 02:48 PM
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 Lamb Korma> > | |
Ingredients: - 2 Cloves
- 160 ml Curd
- 1 Cinnamon stick
- 1.5 kg Sliced Lamb
- 400 gms Tomatoes
- 180 ml Boiling Water
- 2 tbsp Vegetable Oil
- 1 tbsp ground Cumin
- 1½ tsp Garam Masala
- 75 gms Raw Cahsews
- 1½ tbsp grated Ginger
- 3 tsps ground Coriander
- 3 pods of Garlic, crushed
- 2 Green Chillies, chopped
- 6 Cardamom pods, bruised
- 1 tbsp Tamarind concentrate
- 100 gms Coconut Milk powder
- 300 gms Onions, roughly chopped
Method: - Heat 1 tbsp oil in large pan; cook chillies, nuts and onions, stirring until onions are browned lightly. Cool.
- Blend or process onion mixture with half the blended coconut milk powder and water.
- Heat remaining oil in same pan; cook garlic, ginger and spices, stirring until fragrant.
- Stir lamb into spice mixture; add curd gradually, in batches, stirring well between additions.
- Add pureed onion mixture, remaining coconut milk mixture and crushed tomatoes, simmer, covered, for 1 hour.
- Remove the cover; simmer aout 1 hour or until lamb is tender. Just before serving, stir in tamarind.
Tip: It's easier to slice meat and chicken thinly if they are partially frozen. Wrap the meat or chicken in plastic wrap and freeze for 15 minutes.
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