Lamb Korma

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Lamb Korma

2 cups chopped onion
2 cloves garlic, minced
1 tsp grated gingerroot
¼ cup cooking oil
1 tsp garam masala
1 tsp ground cumin
1 tsp ground mace
¾ tsp salt
¾ tsp ground cinnamon
¾ tsp tumeric
¾ tsp paprika
½ tsp ground red pepper
1 ½-pounds boneless labm, cut into ¾ inch pieces
½ cup plain yogurt
½ cup sour cream
1 Tbsp flour

Hot cooked rice


In a large skillet cook chopped onio, garlic, and ginger in hot oil until onion is tender but not brown. Combine the Garam Masala, cumin, mace, salt, cinnamon, tumeric, paprika, and red pepper; stir into onion mixure. Remove from pan.

Brown meat, half at a time, in hot oil. Drain off excess fat. Return meat and onion mixture to pan. Add ¼ cup water. Cover and simmer about 1 ¼ hours to until meat is tender, stirring frequently to keep mixture from sticking. (If mixture becomes too thick during cooking, add 1 more tablespoon water). Stir together yogurt, sour cream, and flour; stir mixture in skillet and heat through but do not boil.

Serve with hot rice. (good with Sweet Tomato Chutney).



Garam Masala: Mix 1 Tbsp ground cumin, 1 Tbsp groun coriander, 2 tsp pepper, 2 tsp ground cardamon, 1 tsp ground cloves, and 1 tsp ground cinnamon.
 
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