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Lamb korma Popular

Category : Lamb

Author : Priya

Date : 10/31/2005

Rating: Rating 3.8 ( 3.8 ) by 17 users

750 g (1 1/2 lb) boneless leg of lamb
60 ml (2 fl oz/1/4 cup) vegetable oil
1 large onion, finely chopped
1 quantity Cashew Nut Masala
6 tsp Garam Masala
3 dried red chillis, seeded and crushed
2.5 cm(1 in) piece fresh root ginger, grated
1 tbsp chopped fresh coriander
250 ml (8 fl oz/1 cup) single (light) cream
2 tsp lemon juice
coriander leaves and lemon wedges, to garnish
1. Wipe lamb, trim off excess fat and cut into 5 cm (2 in) cubes.
2. Heat oil in a heavy-based pan, add lamb and fry until browned all over.
3. Add onion and cook for about 5 minutes, stirring frequently, until soft.
4. Stir in masalas, chillies and ginger and cook for 2 minutes more.
5. Add chopped coriander, cream and 75 ml (2 1/2 fl oz/ 1/3 cup) water and season salt.
6. Bring to the boil and simmer, covered, for about 1 hour or until lamb is tender.
7. Stir in lemon juice and serve hot, garnished with coriander and lemon wedges.

Serves 4.

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There are: (1) comments
Author: sheila .V
Email: XXXsvarkki@yahoo.comXXX
Date:  4/13/2009
where do u find almond masala and cashew nut masala i am fr vancouver bc
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