Wednesday, March 23, 2011

Lamb Korma

Do you get those random cravings for Indian food? I get them all the time. Unfortunately for me, the good places aren't close enough for a takeout run. So, I decided to try out a recipe for Lamb Korma. And it did not disappoint. I've seen it made quite a few different ways. This one was slightly different than the traditional kormas that I've had but I loved it. I served it over Jasmine/Basmati rice.

Lamb Korma
produces 8 servings


1 1/2 cup onions, chopped
1 cup butter (melt and skim of milk solids)
4 to 5 large cardamom pods (remove green skin)
2 lb. lamb, cubed
7 garlic cloves, crushed
1/8 - 1/4 tsp fresh ginger, minced 
1 1/2 Tbsp ground coriander
1 tsp red chili powder
1 1/2 tsp salt
8 oz. plain yogurt, lightly whisked
pinch of saffron


1) Brown onions in butter until deep golden. Remove with a slotted spoon and pulse in a blender to form a paste. Crush the cardamom. This can be done by using a mortar and pestle, pounding it on a sturdy board, or using a coffee/spice grinder. Mix it into the onion paste.
2) Add meat to the saucpan; stir over medium-high heat. After a few minutes, add garlic, ginger, coriander, chili, and salt. Stir for a few minutes. Mix in yogurt. Cover and cook over very low heat, 1 to 1.5 hours.
3) Add the paste to the saucepan for the last five minutes of cooking time. Serve over rice and enjoy! (Preferably with some Naan and Raita)

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