Korma originated from the Indian subcontinent, and it's popularity spread with the English colonization.

1. 5/29/2020 Lamb Korma - Print
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Lamb Korma
Delicious home made lamb korma that will melt in your
mouth.
5 mins 1 hr 1 hr 5 mins
Main Course Indian 4 People 234 kcal
INGREDIENTS
1 kg Lamb On The Bone
3 Medium Sliced Onions
200 gm Yogurt
3 tsp Ginger & Garlic Paste
6 Cloves
10 Peppercorns
4 1 inch Cinnamon Sticks
6 Green Cardamon
2 Black Cardamon
4 tsp Coriander Powder
2 tsp Red Chili Powder
½ tsp Turmeric Powder
1 tsp Salt
½ tsp Javitri Powder
½ tsp Jaiphal Powder
2 tbsp Oil
Water
INSTRUCTIONS
PREP TIME COOK TIME TOTAL TIME
COURSE CUISINE SERVINGS CALORIES

2. 5/29/2020 Lamb Korma - Print
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1. Add half the oil to a deep pan and add peppercorn, cinnamon, green and black cardamom,
cloves and fry for 1 minute. Add garlic ginger paste and fry for a further minute.
2. Add lamb into pan and stir. Fry on high for 8 to sear meat.
3. Add spice powders, salt and mix well. Fry until oil starts to separate.
4. Add water to fully cover meat and stir well.
5. Cover and cook for 45 minutes on a low heat until the meat is tender.
6. Remove cover and cook for a further 5 minutes to reduce the amount of water.
7. Turn heat down to low and add yogurt, mix well and cook for a further 5 minutes.
8. Add fried onions, stir and cook on low for a further 10 minutes.
9. Add the javitri and jaiphal powder and cook for 2 minutes.
10. Serve with rice or roti.
NOTES
Other Lamb Curries
Traditional Lamb Bhuna Gosht Recipe With Detailed Video
This dish is a relatively dry curry with melt in the mouth lamb/mutton, spicy, creamy tomato sauce
that can be ready to serve within an hour for any amateur curry cook.
Lamb Korma
KEYWORD