Lamb Korma recipe

Lamb Korma

Lamb Korma recipe



  1. Blend the nuts, ginger, garlic and chilles into a course paste with 1/4 pint of water.
  2. Soak the saffron in warm milk for 10 minutes.
  3. Heat the buttre/ghee and oil together, then fry the cardomoms, cloves, dried corriander, cumin and onion until the onion is golden.
  4. Add the nut paste and yoghurt, and cook for 10 minutes or so.
  5. Add the meat, mixing in well.
  6. Simmer for about 1 hour or until the meat is tender.
  7. Add water bit by bit if needed.
  8. About 10 minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk.
  9. Add the cream, fresh coriander and salt to taste.

Garnish with lemon juice and serve with cooked rice.

Serves 4

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