Lamb Korma

• Gluten free

• Meat

  • 300 g Lamb

• Produce

  • 2 Bay leaves
  • 1 Chilly, dried red
  • 1/2 tsp Chilly, red powder
  • 1 Onion, large

• Condiments

  • 1 tsp Garlic paste
  • 1 tsp Ginger paste

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 stick Cinnamon
  • 1 tbsp Garam masala
  • 1 tsp Nutmeg, ground
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/4 cup Greek style yogurt

• Liquids

  • 1/4 cup Water

Found on nishkitchen.com

Description

Ingredients

• 300 g lamb, cut into 4 cm pieces
• 1 large onion, roughly chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 bay leaves
• ½ a stick of cinnamon
• 1 dried red chilly, broken into small pieces
• 1 tsp ground cumin
• 1 tsp ground nutmeg
• 1 tbsp garam masala
• ½ tsp red chilly powder
• ½ tsp ground black pepper
• ¼ cup Greek style yogurt
• ¼ cup water
• 3 tbsp oil
• Salt to taste

Directions

• Heat oil in a heavy bottomed pan over medium flame. Add onions and fry until softened. Now add in cinnamon, bay leaves, and dried red chilly. Fry again until fragrant.
• Throw in ginger paste and garlic paste. Fry for a few seconds.
• Now it’s time to add the ground spices (ground cumin, ground nutmeg, garam masala and red chilly powder) Fry again for a few seconds.
• Next up, throw in the lamb pieces. Fry, stirring occassionally, for 3-4 minutes. The idea is to get the lamb pieces well coated in the spices and start the cooking process.
• Then, mix yogurt in ¼ cup water. Add yogurt mixture in the curry and give it a good stir. Season with ground black pepper and salt. Mix again.
• Cover with a lid, and let it come to boil. Now reduce the flame, and simmer until sauce thickens, and the lamb pieces are well cooked.
• Alternatively, you can make lamb korma in the oven. To do that, you have to transfer the curry to a preheated oven after seasoning with black pepper and salt. Then slow cook at 160 degree Celsius for 1 – 1 ½ hours.