Lamb korma (Kishmish badam korma)

    Lamb korma (Kishmish badam korma)

    Recipe photo: Lamb korma (Kishmish badam korma)
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    Lamb korma (Kishmish badam korma)

    (1)
    1hr15min


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    About this recipe: A spicy but not hot, Indian lamb korma curry. Serve with naan bread or plain basmati rice, an Indian-style vegetable dish and a salad of sliced onions and tomatoes for a luxurious Indian meal.

    Ingredients
    Serves: 4 

    • 4 tablespoons oil
    • 3 tablespoons almond, sliced
    • 3 tablespoons golden raisins
    • 5 whole green cardamom pods
    • 6 whole cloves
    • 1 (5cm) cinnamon stick
    • 2 bay leaves
    • 1 red onion, diced
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 1 tablespoon ground coriander
    • 1 teaspoon ground cumin
    • 1/2 teaspoon turmeric
    • 1 teaspoon Kashmiri red chilli powder or paprika
    • 5 tablespoons yoghurt
    • 600g lean lamb, sliced into cubes
    • 1 teaspoon salt
    • 1 teaspoon garam masala

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat the oil in a heavy-bottomed saucepan. When hot, fry the almonds until pale brown; remove with a slotted spoon.
    2. To the same oil, add the raisins and when they plump up, remove with a slotted spoon and set aside to add later.
    3. To the hot oil in the pan, add the whole cardamoms, cloves and cinnamon. After about 30 seconds, add the bay leaves. Stir once, then add the chopped onions. Stir and fry the onions, over moderate heat, until they begin to brown at the edges.
    4. Add the ginger and garlic; stir fry for 1 minute. Add the coriander, cumin, turmeric and chilli powder or paprika; stir fry for a minute. Add the yoghurt; stir and fry over medium heat until the mixture in the pan is pasty and you see specks of fat appear at the edges.
    5. Add the lamb; stir and fry for 8 minutes. Add a mug of water and the salt. Bring to the boil, turn the heat to low, cover and simmer for about 45 minutes, or until the lamb is tender. If needed, turn up the heat to reduce some of the liquid. The sauce should be thick and clinging to the meat.
    6. Take the pan off the heat, add the plumped raisins and browned almonds. Stir in 1 teaspoon garam malasa. Serve hot.
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    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (1)

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    This is not a difficult dish to prepare, but it does involve quite a lot of preparation work, and as you can see, it has a long list of ingredients. This makes a dish of many layers of flavor, and I agree with the submitter, it is not hot. I wished for a bit more thickness in the yummy sauce, so it would cling to the meat more. I served with saag paneer, basmati rice and chapati bread.  -  21 May 2013  (Review from Allrecipes AU | NZ)

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