Ingredients
2-1/2 lb. | lamb, cut into pieces | 2 cloves | garlic | 1/2 oz. | fresh ginger | 2 cups | cold water | 2 | md. onions, finely chopped | 1/4 lb. | ghee or | | butter | 1/2 cup | yogurt | 2 tbsp. | tomato paste | 1 tbsp. | coriander powder | 2 | cloves | 2 | cardamoms | 1 tsp. | turmeric | 1 tsp. | cumin | 1 | sm. stick cinnamon | | Cayenne powder, to taste | | Salt, to taste |
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Instructions
Mince garlic and ginger into a bowl and add 2 cups cold water. Sauté onion in half of the butter until transparent. Add yogurt, tomato paste, spices, and salt.
Sauté meat in another pan in remaining butter until golden. Stir in the spice mixture; add some of the garlic-ginger infusion and simmer, covered, until meat is tender. Add more garlic-ginger water from time to time, as necessary. The sauce for korma should be very, very thick. Correct seasonings and serve with cooked rice.
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