Hope you all had a very lovely weekend. Well, I’d a very busy one, and guess what I was doing. Yes, whipping up some incredible dishes in my kitchen. I should say, the weekend proved to be a smashing success. And that means, I’ve a few recipes in my draft folder, waiting just for you!
To make the lamb korma, start by frying up some chopped onions and spices. It’s just like you’d make a classic curry. Then the lamb goes in. Finally, stir in yogurt for some creamy goodness.
My verdict: It’s amazingly simple to make and delicious, you’ll want to make this every single day!
More Lamb Recipes
- Lamb Bhuna Restaurant Style
- Slow Cooker Lamb Curry
- Jamie Oliver’s North Indian Lamb Curry
- Lamb Biryani
- Pulled Lamb Burger
- Indian Slow Cooker Pulled Lamb
- Lamb Rogan Josh Restaurant Style
- Spicy Lamb Stir Fry
Lamb Korma
This lamb korma is extremely delicious and flavorful.
Ingredients
- 300 g lamb, cut into 4 cm pieces
- 1 large onion, roughly chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 bay leaves
- ½ a stick of cinnamon
- 1 dried red chilly, broken into small pieces
- 1 tsp ground cumin
- 1 tsp ground nutmeg
- 1 tbsp garam masala
- ½ tsp red chilly powder
- ½ tsp ground black pepper
- ¼ cup Greek style yogurt
- ¼ cup water
- 3 tbsp oil
- Salt to taste
Instructions
- Heat oil in a heavy bottomed pan over medium flame. Add onions and fry until softened. Now add in cinnamon, bay leaves, and dried red chilly. Fry again until fragrant.
- Throw in ginger paste and garlic paste. Fry for a few seconds.
- Now it’s time to add the ground spices (ground cumin, ground nutmeg, garam masala and red chilly powder) Fry again for a few seconds.
- Next up, throw in the lamb pieces. Fry, stirring occassionally, for 3-4 minutes. The idea is to get the lamb pieces well coated in the spices and start the cooking process.
- Then, mix yogurt in ¼ cup water. Add yogurt mixture in the curry and give it a good stir. Season with ground black pepper and salt. Mix again.
- Cover with a lid, and let it come to boil. Now reduce the flame, and simmer until sauce thickens, and the lamb pieces are well cooked.
- Alternatively, you can make lamb korma in the oven. To do that, you have to transfer the curry to a preheated oven after seasoning with black pepper and salt. Then slow cook at 160 degree Celsius for 1 – 1 ½ hours.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 619 Total Fat 56g Saturated Fat 16g Trans Fat 0g Unsaturated Fat 36g Cholesterol 147mg Sodium 213mg Carbohydrates 14g Net Carbohydrates 0g Fiber 3g Sugar 5g Sugar Alcohols 0g Protein 40g
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That looks delicious yum 😋
Thank you 🙂
As you know I love lamb, looks so tender and yumm!
Thank you 🙂