Main/Curries

Lamb Korma

Not Updated for Ages Time: 40 min Yields: serves Cost: $4.21 per serve Difficulty: 3/10

From Nish Kitchen, who’s delightful slogan is “A Delicious Adventure!”. I tried to make this after buying some for lunch at Tandoori Connection.

Ingredients

  • Lamb cubes 400 grams
  • Basmati rice 1 cup
  • Water 1.5 cups
  • Brown onions 1 whole
  • Garlic 3 cloves
  • Ginger 1 cm (2 tsp once chopped)
  • Bay leaves 2 whole
  • Cinnamon sticks 1 whole
  • Dried red chilli 1 whole
  • Cumin 1 tsp
  • Nutmeg 1 tsp
  • Garam masala 1 tbsp
  • Pepper 0.5 tsp
  • Yoghurt 0.5 cups
  • Water 0.5 cups

Steps

  1. Make rice. Add rice and water to a pot on medium-high heat, bring to simmer then reduce to medium-low and cover. Cook for 13 minutes, then remove from heat and leave for 10 minutes. Finally, remove lid and fluff rice, leave for 2 minutes.
  2. Chop onion roughly, slice garlic and ginger finely.
  3. On medium high heat in oil, fry onion until softened, 5 minutes.
  4. Add ginger and garlic, fry until fragrant.
  5. Add cinnamon stick, bay leavves, red chilli, nutmeg, cumin, garam masala. Fry for another few seconds.
  6. Add lamb, fry for 3 minutes.
  7. Mix together the yoghurt and water, add to pot and cover. Bring to a boil, reduce heat to medium and simmer for 20 minutes.