Lamb Korma
Curries don’t always have to be spicy. This Korma is gentle on the taste-buds but full of flavour… and creamy white goodness!
Ingredients
For the Korma paste
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Instructions
- Prepare the Korma paste by dry-frying the paste ingredients in pan over a medium heat for 3-4 minutes. Allow to cool.
- Heat the ghee in a pan and fry the cardamoms and cloves for about 30 seconds.
- Add the lamb and continue frying to brown the outside of the meat.
- Add the spice powders and fry for 30 seconds. Now add in the korma paste and the yoghurt. Stir, cover and simmer over a low heat for at least an hour or until the lamb is tender.
- Season with salt and serve.
Titli's Tips
The sauce for this korma should be thick and creamy. If it isn’t, allow to cook a little longer with the lid of the pan removed.
Garnish with coriander and serve with coloured pilao rice for a very attractive-looking dish.
Nutrition Facts
Amount Per Serving
% Daily Value
Calories 629
31%
Calories from Fat 456
Total Fat 50.7g
78%
Saturated Fat 17.9g
89%
Unsaturated Fat 30.0g
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Amount Per Serving
% Daily Value
Total Carbohydrate 12.3g
4%
Dietary Fibre 2.5g
10%
Sugars 6.1g
Protein 31.7g
63%
Cholesterol 119.2mgs
39%
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