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Ingredients
Lamb Korma
- Ingredients
- 1 kilogram Leg of lamb (boneless)
- 4 onions
- 6 garlic cloves
- 1 pc fresh ginger
- 2 tsps Cumin
- 2 dried chili peppers
- 1 tsp black peppercorns
- 1 tsp green Cardamom
- 1 pc Cinnamon stick
- 1 tsp Mustard seed
- 1 tsp Fenugreek seed
- 4 Tbsps White vinegar
- 2 tsps brown sugar
- salt
- 4 Tbsps Ghee (or clarified butter)
- 1 tsp ground coriander
- 1 tsp ground Turmeric
- 6 Tbsps toasted Cashews (for garnish)
- 1 Tbsp chopped parsley (for garnish)
Rinse lamb, pat dry and cut into 2 cm (approximately 1 inch) cubes. Peel onions and cut into cubes. Peel garlic and ginger. Finely chop garlic and finely grate ginger. Grind cumin, chile peppers, peppercorns, cardamom, cinnamon, mustard seeds and fenugreek in a blender. Place spice mixture in a bowl and mix with vinegar, sugar and salt. Set aside. In a saucepan heat 2 tablespoons ghee and fry onions over high heat until dark brown. Add onions to a blender and puree finely with 4 tablespoons of water. Add pureed onions to the spice mixture and mix until a smooth paste is formed.
Add ginger and garlic to a blender and puree with 4 tablespoons of water.
Again heat 2 tablespoons in a pot and fry lamb cubes in portions over high heat while stirring for 2 minutes. Place browned lamb on a plate and set aside. Add ginger-garlic paste into the pot and fry over medium heat for about 1 minute. Add coriander and turmeric and cook for about 1 minute while stirring.
Add lamb and spice paste to the pot and stir. Add 600 ml (approximately 20 ounces) of water to the pot and bring to a boil. Cover and simmer over low heat for 45 minutes. Add some water if needed and season with salt. Serve lamb korma garnished with cashew nuts and parsley. Serve with basmati rice if desired.
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.3 g | (4 %) |