Lamb Korma
Quick and simple lamb Korma. Adjust the amount of spices to suit your taste. Easy to make and has never failed me.
Lamb Korma
Quick and simple lamb Korma. Adjust the amount of spices to suit your taste. Easy to make and has never failed me.
Cooking Instructions
- 1
Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden.
- 2
Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and paprika and cook, stirring, for 1-2 minutes or until aromatic.
- 3
Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes are pulpy
- 4
Add the lamb, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until lamb is very tender and sauce thickens slightly
- 5
Taste and season with salt and pepper.
- 6
Spoon lamb among serving bowls. Serve with naan bread and steamed rice, if desired.
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