Lamb Korma recipe
Ingredients
1lb lamb
4 tablespoons yoghurt being careful cannot be using the fruity types or those
being with flavorings or color red or some such
3 large onions, chopped
2 cloves of garlic
about the 1/4 cup of roasted cashew nuts, can be putting in a little more up
to 1/2 cup
1 inch piece of ginger
3 tablespoons of ghee
8 black peppercorns crushed
4 green cardamom pods crushed being careful not to be crushing them too small
2 cloves crushed
salt being not too much
1 teaspoon chilli powder can be putting more in if you are wanting it very hot
can also not be putting in anything if your tasting is not for the chilli
2 teaspoons of coriander
1 pint of water
Method
1.Be removing too much fat from the meat. Be cutting into cubes. can be about
1/2 the inch
2. Be placing 2 of the onions, garlic and ginger and the nut after being roasted
in a blender and be blending to a smooth paste.
3. Be heating the ghee in a karahi or wok of course can also be using frying
pan or some such. Be adding roughly chopped onion, and stirring frequently,
frying to a pale golden colour.
Now be adding the crushed spices, salt and meat. Be stirring constantly. Be
frying the meat for 5 to 8 minutes to becoming brown. The ghee will be separating
now.
4. Be adding the ground onion and nut paste now. Be stirring for another 10
minutes the mixture will be becoming brown.
5. Be adding the chilli powder and ground coriander. Be stirring well, then
be adding the drained yoghurt 1 tablespoon at a time. Be stirring always. Be
frying until the ghee again becomes separate.
6. Soon the sauce will become wanting to stick to the bottom of the pan. Be
adding the water now. Be mixing well.
7. Be covering with the tightly fitting lid, Be reducing the cooking heat and
low bubble for 1 1/2 hours until the meat is becoming really tender and the
sauce has become thick. Be placing on dish .
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