Lamb Korma

Lamb Korma, mates! This is a luxuriously rich and creamy curry that packs a punch in terms of flavour. Originating from the Indian subcontinent, Lamb Korma is one heck of an entree guaranteed to have you coming back for seconds. It’s perfect for when you want to impress your dinner guests or when you’re just craving some good, stomach-warming grub. The delicious flavours of succulent lamb stewed in a thick, mildly-spiced gravy is pure bliss, making it an absolute hit at any dinner table. Its irresistible taste will surely entice our dear readers to dig in, and yes, you will love it!

Prepping this dish is like a mini adventure all by itself. From saut��ing the succulent lamb to simmering the ingredients together, each step unfolds the secrets of this gastronomic delight. Let’s get the ball rolling, shall we?

Ready for the deets? Here they are:

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 4
• Yield: 4 Plates

Without further ado, let’s dive into this delicious culinary project!

Ingredients & Equipment You’ll Need

• 500g Lamb, boneless
• 3 tbsp Vegetable Oil
• 2 Onions, finely chopped
• 3 Garlic Cloves, minced
• 1 inch piece of fresh Ginger, grated
• 2 tsp Ground Coriander
• 1 tsp Turmeric
• 1 tsp Chilli Powder
• 2 tsp Garam Masala
• 200ml Yogurt
• 50g Ground Almonds
• 300ml Water
• Salt, as needed

Equipment:

1 Large Pan

How To Make Lamb Korma

1. First things first, heat up the vegetable oil in the large pan.
2. Chuck in the onions, garlic, and ginger into the pan and get them fried until golden brown.
3. Add the ground coriander, garam masala, chilli powder, and turmeric to the pan. Stir it well until you get that rich aroma.
4. Now get your lamb pieces into the pan. Saute until the lamb gets a nice sear on all sides.
5. Once the searing is done, chuck in the ground almonds and yogurt. Stir until it’s well mixed in.
6. Add the water, bring the mixture to a boil. After that, reduce heat and let it simmer covered for about 2 hours.
7. Your Lamb Korma is ready! Serve it hot and enjoy!

Tips For The Best Results

• Use fresh lamb for the best taste and texture.
• Fry your spices well ��� this is key to release all the flavours.

Storage Tips

• If you have leftovers, refrigerate it in an airtight container. It’s usually good for 3-4 days.

Frequently Asked Questions

Q: Can I make this dish less spicy?

A: Yes, you can adjust the amount of chilli powder based on your preference.

Q: Can I use other meats instead of lamb?

A: Yes, but cooking times might vary based on the meat you choose.

Nutritional Facts of Lamb Korma

Each serving of Lamb Korma contains about:

• Calories: 440 kcal
• Protein: 35 g
• Carbohydrates: 14 g (sugar 11 g)
• Fat: 27 g (saturated 12 g)
• Fibre: 2 g

Alright folks, that was Lamb Korma for you. A creamy, spicy and utterly delicious dish that can perk up any meal. Trust me, once you’ve tried it, you’ll be making it again and again. So, don those aprons, roll up your sleeves and get cooking!