Korma curry is a popular Indian restaurant dish, mild in heat but the flavour is not bland. A must-try delicious lamb curry the whole family can enjoy! Korma curries are the mildest curries which are originated in India and are recreated in the UK and across the world.
Full Recipe Detail ▶️ [ Ссылка ]
📃 Ingredients
▢500 g Lamb About 18oz, Boneless lamb/mutton, cut into 2" pieces
▢1 tsp Garlic Garlic paste/grated
▢1 tsp Ginger Ginger paste/grated
▢½ tsp Turmeric
▢1 tsp Garam masala
▢1 tbsp Yoghurt Natural plain yoghurt or greek yoghurt
▢½ tsp Salt
Curry Ingredients & Spices
▢3-4 Shallot Or brown onions, finely chopped
▢1 tbsp Garlic Grated garlic or garlic paste
▢2 tsp Ginger Grated ginger or ginger paste
▢1 tsp Chilli powder Or paprika powder
▢½ tsp Turmeric
▢1½ tsp Garam masala
▢½ tsp Coriander powder
▢3 tbsp Yoghurt Plain or Greek yoghurt
▢6 tbsp Coconut milk Full fat cream coconut milk
▢1½ cup Water Add more water if needed
▢2 tbsp Ghee Or Butter
▢2 tbsp Cooking oil Vegetable, sunflower, canola or neutral flavour oil
▢1 Cinnamon stick
▢3 Bay Leaves
▢5-6 Green Cardamom
▢1 tsp Cumin seeds
▢1½ tsp Salt Or salt to taste
Garnish
▢Coriander Roughtly chopped
▢Almond flakes Toasted
Instruction
Marinate the lamb for for at least 15 minutes to 1 hour.
Melt the ghee, and drizzle 2 tablespoon of oil. Add bay leaves, cinnamon, cardamom, and cumin seeds follow with chopped onion, ginger and garlic.
Once the onion is brown, add turmeric, chilli, garam masala, and coriander powder.
Add the marinated lamb pieces, cook for 2-3 minutes and pour the water and bring to simmer.
Reduce the heat into low-medium heat and stir in the yoghurt and half of coconut milk ( 3 tbsp ). Season with salt.
Close the lid and cook until meat is soft then add the rest of the coconut milk.
Add water if the sauce is too thick and transfer to serving plate.
Enjoy with naan or rice.
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