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August 10, 2011

Lamb Korma


Lamb 500 grams cubed shaped cutting
Yogurt 4 tablespoons
Onions 3
Garlic cloves 2
Ginger 3cm
Oil or banaspati ghee 3 tablespoons
Black peppercorns 8 crushed
Green cardamom 4 crushed
Cloves 2 crushed
Chili powder 1 teaspoon
Ground coriander 2 teaspoon
Water 2 cup
Salt to taste
Fresh coriander chopped


Blend 2 onions, garlic, and ginger in a blender to a smooth paste. Heat the oil in a pot and add remaining roughly chopped onions to fry until its color changes to golden brown. Add the crushed spices, salt and lamb. Stirring constantly for 5 to 8 minutes to give the lamb brown color. When oil starts to separate at this stage add the onion paste. Continue to stir for another 10 minutes until the mixture well browned. Add the chili powder, ground coriander and mix it well. Add yogurt in it and again wait till the oil separates. Add water in it and cover the lid tightly. Reduce the heat and simmer for 1 ½ hour or until the meat is tender and the sauce has thickened. Transfer to a serving dish and sprinkle fresh coriander.