How To Cook Lamb Korma

For the garam masala take a bowl and mix the clove powder green cardamom powder rose petal powder nutmeg powder.

How to cook lamb korma. Pour in the curry base sauce stir and cover with a lid. Place the onion ginger and garlic in a food processor and blitz to form a paste. Heat the ghee or oil in a large saucepan add the sliced onion.

Heat ghee in a large pan or wok. Add the lamb and cook for 8 to 10 minutes stirring constantly until the lamb cubes are browned all over. Put the chopped onion ginger garlic coriander cumin cardamom seeds cloves cinnamon chilli and teaspoon salt.

Instructions heat the ghee in a large ovenproof casserole. Add the lamb to the pan and cook stirring regularly for 5 7 minutes or until. Season the diced lamb with half the spice mixture and salt.

Trim any excess fat or sinew from the lamb cut into 3 centimetre cubes and put in a large bowl. Simmer on low heat until the meat is cooked and tender. Step 4 stir curry into lamb onion mixture and cook over medium heat for 1 minute.

For the paste fry the. Add the extra onions and cook stirring over moderate heat until the onions soften. Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.

Ingredients of lamb korma 1. Crush in a mortar and pestle or spice grinder then mix with. Melt half the ghee in a large saucepan over high heat and brown the lamb then set aside on a plate.