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
- 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
- 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.