Lamb Korma

Name: Lamb Korma
Ingredients: 5 tablespoons vegetable oil; 6 cardamoms; 6 cloves; 6 black peppercorns; 1 inch piece cinnamon stick; 1 12 lbs lean lamb, cubed; 5 shallots, chopped or 1 small onion; 2 inches piece fresh gingerroot, chopped; 2 garlic cloves, finely chopped; 2 tablespoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon chili powder; 12 cup plain yogurt; 1 teaspoon garam masala; salt; chopped cilantro (optional)

16 ingredients

10 steps

Ingredients

5 tablespoons vegetable oil
6 cardamoms
6 cloves
6 black peppercorns
1 inch piece cinnamon stick
1 12 lbs lean lamb, cubed
5 shallots, chopped or 1 small onion
2 inches piece fresh gingerroot, chopped
2 garlic cloves, finely chopped
2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon chili powder
12 cup plain yogurt
1 teaspoon garam masala
salt
chopped cilantro (optional)

Directions

1

Heat 4 tablespoons of the oil in a dutch oven, add the cardamoms, cloves, peppercorn, and cinnamon and fry for 1 minute.
2

Add the lamb, and fry well to brown all over; transfer the lamb to a dish and remove the whole spices and discard.
3

Add 1 tablespoon of oil to the dutch oven and fry the shallots (or onion), garlic, and ginger for 5 minutes.
4

Add the coriander, cumin, chili powder, and salt to taste and cook for 5 minutes, stirring to avoid burning.
5

Gradually stir in the yogurt until it is all absorbed.
6

Return the meat to the dutch oven and add sufficient water to cover the meat.
7

Bring to simmering point and cook for about 1 hour, or until the meat is tender.
8

Sprinkle the garam masala and cook, stirring for 1 minute.
9

Garnish with chopped cilantro, if liked, before serving.
10

Serve with steamed basmati rice and plain yogurt on the side.