Creamy Halal Lamb Korma
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- Serves 4
- Cooks in 21.5 mins (20m prep + 1.5m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Halal Lamb Korma
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat ghee in a large pan over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and cumin seeds. Sauté for a minute until fragrant.
- 2.Add the chopped onion and cook until golden brown.
- 3.Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- 4.In a small bowl, whisk together the yogurt, cream, coriander powder, turmeric powder, chili powder, garam masala, and salt.
- 5.Add the yogurt mixture to the pan and cook for 2-3 minutes, stirring continuously.
- 6.Add the lamb cubes to the pan and mix well to coat them with the sauce.
- 7.Cover the pan and let the lamb cook on low heat for 1-1.5 hours, or until tender. Stir occasionally to prevent sticking.
- 8.Once the lamb is cooked, remove the lid and simmer for another 5 minutes to thicken the sauce.
- 9.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
lightbulb_outline Tips
- For a spicier kick, add more green chilies or chili powder.
- You can marinate the lamb in the yogurt mixture for a few hours or overnight for even more flavor.
- If you prefer a smoother sauce, you can blend the cooked onion mixture before adding the yogurt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.