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Lamb Korma HT
Indian
MC
70mins
Serves 4 Hot Lamb Nuts Main Course Curry Curries Gluten Wheat Free Ind India Asia Asian
Ingredients 1/2 teasp Saffron 3-4 tbsp Boiling Water 50g/2oz Unsalted Cashew Nuts 3 Green Chillies 25g/1oz Fresh Ginger, chopped 2.5cm/1 inch stick Cinnamon 1/2 teasp Cardamom Seeds 6 Cloves, lightly crushed 3 Garlic Cloves, crushed 2 teasp Ground Coriander 1/2 teasp Cumin Seed 300ml/10fl.oz. Water 1 large Onion, sliced 1 teasp Salt 300ml/10 fl.oz. Natural Yoghurt 450g/1lb Lean Lamb, cut into 2.5cm/1 inch cubes 1 tbsp freshly chopped Coriander 2 teasp Lemon Juice Fresh Coriander to garnish
Instructions
1. Place the saffron in a small bowl and
pour the boiling water over it. Allow to
2. Meanwhile place the cashew nuts, chilies, ginger, cinnamon, cardamoms, cloves, garlic, coriander and cumin seeds in a food processor or liquidiser together with 300ml/10fl.oz of water and blend for 2 minutes until you have a smooth puree.
3. Heat the oil in a large pan, add the
onions and fry until golden brown.
4. Add the purée mixture, salt and yogurt and cook gently for 5 minutes, stirring frequently.
5. Raise the heat, then add the lamb,
stirring well to ensure the pieces are well
6. Add 1 tablespoon of freshly chopped
coriander, mix well, re-cover and cook for
a further 10 minutes, until the lamb is
tender.
7. To serve - transfer to a warmed
serving dish, sprinkle the lemon juice over the
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