Lamb Leg Korma
The korma is a type of curry from India that is made with yogurt. Korma is defined as a dish where meat or vegetables are braised with yogurt, cream or stock added. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, a korma can be mildly spiced or fiery and may use lamb, chicken or beef. Today we are going to share lamb leg korma, perfect for EID ocasion.
Lamb Leg Korma
Shahjahani Korma Recipe by Sara Riaz
Serving: 4
Ingredients:
- Leg of lamb – 1 kg (with its bone, cut in pieces)
- Kewra water – 1 tbsp
- Saffron – few strands (soak the saffron threads in kewra water for 15 minutes)
- Cooking oil – 6 tbsp
- Finely chopped onions – 2 large
- Tomato – 1 blended
- Peeled almonds – 40 gm
- Bay leaves – 2
- Chopped fresh ginger – 1 tbsp
- Chopped garlic – 1 clove
- Garam masala powder – 1 tsp
- Whole yogurt – 3 tbsp
- Green cardamom powder – 1/2 tsp
- Dry coriander powder – 1/2 tsp
- Nutmeg powder – 1 pinch
- Mace powder – 1 pinch
- Lime juice – 1 lime
- Red chili powder – 1 tbsp
- Salt – to taste
- Chopped fresh coriander – 2 tbsp
How to Make Chicken Korma Biryani: English – Urdu Recipe
Method:
- In a saucepan, fry the onion in 3 tbsp of oil until it begins to brown.
- Then add almonds, tomato and fry until they are completely brown. Let cool, grind and make paste.
- In the same pan, heat up another 3 tbsp of oil and add lamb, bay leaves, garlic, ginger, coriander powder, red chili powder and garam masala, fry for 10 minutes.
- Then lower the heat and add the yogurt and let it soak the meat for 3 minutes.
- Then add the crushed mixture of onion, nutmeg, mace and green cardamom, mix it well.
- Then add 3 cups of water and cook until lamb is tender.
- Before serving, add the lime juice and saffron water.
- Garnish with fresh green coriander.
