Lamb Korma

Lamb Korma


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Lamb Korma


1 Pound Cubed Lamb

4 Tablespoons Plain Yogurt

3 Chopped Onions

3 Chopped Garlic Cloves

2 Inches Ginger

3 Tablespoons Ghee

8 Crushed Black Peppercorns

4 Coarsely Crushed Green Cardamom Pods

2 Crushed Cloves

1 Teaspoon Chili Powder

2 Teaspoons Ground Coriander

2 Cups Water

¼ Teaspoon Salt

Fresh Chopped Coriander

Place 2 of the onions, garlic and ginger in a food processor and blend to a smooth paste.  Heat the ghee in a large skillet and add the remaining roughly chopped onion.  Stir frequently and fry to a pale golden color. Add the crushed spices, salt and lamb. Stir constantly and fry the meat for 5 to 8 minutes to a rich brown color.  The ghee will start to separate at this stage.  Add the ground onion paste.  Continue to stir for another 10 minutes until the mixture is well browned.  Add the chili powder and ground coriander.  Stir well.  Add the yogurt 1 tablespoon at a time stirring continuously.  Fry until the ghee again starts to separate.  Soon the sauce (masala) will start to stick to the bottom of the pan.  Add the water at this stage and mix well.  Cover with a tight fitting lid and reduce the heat.  Simmer for 1 ½ hours or until the meat is tender and the sauce has thickened.  Transfer to a serving dish and sprinkle with fresh coriander.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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