Lamb korma

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 30
    ml
    oil
  • 900
    g
    lamb, cubed
  • 100
    g
    blanched almonds or cashew nuts, toasted
  • 45
    ml
    sesame seeds
  • 5
    cm
    piece fresh ginger, scraped
  • 4
    cloves garlic, peeled
  • 3
    onions, quartered
  • 1
    lemon, juice
  • 30
    ml
    oil
  • 15
    ml
    ground coriander
  • 15
    ml
    ground cumin (jeera)
 

Method

 
Heat the oil in a large pan and brown the meat. Process the nuts, sesame seeds, ginger, garlic, onions and lemon juice in a food processor to form a paste. Spoon the meat into the pan, add the 30 ml (2 T) oil to the pan, heat and stir-fry the paste for about 5 minutes or until golden brown, taking care it does not burn. Add the remaining spices and stir-fry for another 1-2 minutes. Add the meat cubes, yoghurt and water. Season generously with salt and freshly ground black pepper. Cover and simmer slowly for 1-1 1/2 hours or until the meat is tender. Adjust the seasoning to taste. To serve, add the sour cream, sprinkle the crisply fried onion rings and toasted sesame seeds on top, and serve with rice. Serves 6.
 

Read more on: lamb
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.