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Lamb Korma

A community recipe by aussiefifikins

Not tested or verified by Nigella.com

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Introduction

Really yummy, even if time consuming, recipe!

Ingredients

Serves: 4

Metric Cups

1 onion (sliced)
1 teaspoon ground cumin
3 centimetres piece of fresh ginger (chopped)
1 teaspoon ground cardamom
1 clove garlic (chopped)
1 teaspoon cinnamon
63 millilitres cashew nuts
2 teaspoons canola oil
63 millilitres water
1 teaspoon ground coriander
750 grams lamb (diced and trimmed)
188 millilitres yoghurt

1 onion (sliced)
1 teaspoon ground cumin
1⅙ inches piece of fresh gingerroot (chopped)
1 teaspoon ground cardamom
1 clove garlic (chopped)
1 teaspoon cinnamon
2 fluid ounces cashew nuts
2 teaspoons canola oil
2 fluid ounces water
1 teaspoon ground coriander
26½ ounces lamb (diced and trimmed)
7 fluid ounces yoghurt

Method

Lamb Korma is a community recipe submitted by aussiefifikins and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place half the onion, ginger, garlic and cashews in bowl of food processor or blender (for hot Korma add 1 small chilli). Add water and blend to a smooth paste. Add spices and blend another 20 seconds.

Heat oil in a large saucepan. Add rest of onion and cook over a moderate heat for 5 minutes. Add blended mixture and cook, stirring constantly, until oil starts to separate and spices are aromatic.

Wash blender container with 2 tbsp of water and add to pan. Fry another 5 minutes.

Add lamb and stir over medium heat until each piece is coated with spice mixture. Add yoghurt and stir until evenly mixed.

Reduce heat to low and simmer 1 hour, stirring occasionally. Serve with rice sprinkled with parsley, coriander sprigs and/or crushed cinnamon sticks and Indian Salads

Heat oil in a large saucepan. Add rest of onion and cook over a moderate heat for 5 minutes. Add blended mixture and cook, stirring constantly, until oil starts to separate and spices are aromatic.

Wash blender container with 2 tbsp of water and add to pan. Fry another 5 minutes.

Add lamb and stir over medium heat until each piece is coated with spice mixture. Add yoghurt and stir until evenly mixed.

Reduce heat to low and simmer 1 hour, stirring occasionally. Serve with rice sprinkled with parsley, coriander sprigs and/or crushed cinnamon sticks and Indian Salads