Recipe of Ultimate Lamb Korma

Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Award-winning Lamb Korma. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Lamb Korma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lamb Korma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can have Lamb Korma using 18 ingredients and 6 steps. Here is how you can achieve that.

A few weeks ago, K & I ate out at this Indian restaurant. When we eat out, 95% of the time I pick something that I haven't eaten before. On this particular restuarant trip, I ate a lamb korma that was cooked in a cashew nut base. After lots of thinking, I put this recipe together, so yes! its an original :). This curry is nutty, creamy, rich and very flavourful. If you don't like lamb much because of the texture, read further I used my mother's tip of tenderizing lamb

Ingredients and spices that need to be Get to make Lamb Korma:

1. Lamb
2. 2 Onion large : sliced thinly
3. 3 Tomato : medium diced
4. 2 Green chillies : chopped
5. 1/2 cup Cashew Nuts :
6. 3 tbsps Coconut Milk :
7. 1 tsp Tumeric Powder :
8. 2 tsps Coriander Powder :
9. 1 tsp Chilli Powder :
10. 1 tbsp Garam Masala :
11. 1 tsp Fennel Seeds :
12. 1 tsp Cumin Seeds :
13. : 3 Cloves Garlic
14. 1/2 inch Ginger : piece
15. 1/2 tsp Garlic paste :
16. 1/2 tsp Ginger paste :
17. Oil
18. to taste Salt

Steps to make to make Lamb Korma

1. For the lamb to be real tender; place the pieces of lamb in a pressure cooker and add the 3 cloves of garlic, and the 1/2 inch piece of ginger. Add a pinch of turmeric and 1 tsp of coriander and fill the cooker with water until the lamb is covered. Sprinkle some salt and cook it on medium heat for about 10 whistles. This makes the lamb reallllllyyyy soft! It almost falls apart - it gets that tender. Once the pressure is gone, seperate the lamb from the lamb stock and set aside
2. In a grinder, blitz the cashew nuts with the cooked garlic cloves and ginger. Pour a few tbsps of the stock and 3 tbsp of coconut milk and grind until the cashew nuts are well ground and you end up with a thick creamy mixture
3. In a wide non-stick pan, add the cumin and fennel seeds to some heated oil. Next add the green chillies, garlic and ginger pastes and the onions and saute until the onions are soft. Add 1/2 tsp of tumeric, followed by the coriander and the chilli powder and the garam masala powder. Stir and cook until the smell of the masala is cooked through
4. Every Korma needs a good gravy, so I poured the lamb stock and let it cook to form a gravy. Cook this on medium heat for 10 minutes. I kept pouring the stock as the gravy in the pan was cooking down. Add a little salt, you might not need a lot because the stock will already have some salt in it
5. The cooked lamb pieces go in next, stir well and give it a few minutes to linger in the gravy and absorb all the flavours. Then the creamy cashew nut mixture goes in. Stir well and allow this to cook for 10 minutes on low. If you have any left over lamb stock pour that in if the gravy is really thick
6. Serve immediately with some steamed rice

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So that's going to wrap this up with this special food Recipe of Ultimate Lamb Korma. Thanks so much for your time. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!