Kurma Lamb Curry Recipes

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LAMB KORMA



Lamb Korma image

Learn how to make this irresistible creamy and mild lamb korma curry. Make this classic British Indian recipe at home today.

Provided by Michelle Minnaar

Categories     Curry

Time 2h15m

Number Of Ingredients 15

30ml (1 tbsp) ghee
800g (2lbs) lamb shoulder, cubed
30ml (2 tbsp) ground turmeric
500ml (2 cups) curry base sauce
30ml (2 tbsp) vegetable oil
3 garlic cloves, peeled and crushed
2.5cm (1in) fresh ginger, grated
1 cinnamon stick
4 green cardamom pods, crushed
45ml (3 tbsp) sugar
50g (½ cup) ground almonds
100g (3oz) creamed coconut
15ml (1 tbsp) garam masala
125ml (½ cup) single cream
60ml (4 tbsp) cilantro, for garnishing

Steps:

  • Heat the ghee in a large ovenproof casserole.
  • Cover the lamb with turmeric and brown on all sides in the casserole.
  • Pour in the curry base sauce, stir and cover with a lid.
  • Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes. Set aside.
  • Heat the oil in a large frying pan.
  • Fry the cinnamon and cardamom until their aromas are released.
  • Add the garlic and ginger and gently fry everything for 2 minutes.
  • Pour the cooked lamb and its sauce into the pan and stir.
  • Add the sugar, almonds and coconut to the curry.
  • Stir and let the curry simmer slowly for 10 minutes.
  • Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.
  • Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.

Nutrition Facts : Calories 4809 calories, Sugar 174 g, Sodium 34673.4 mg, Fat 263.6 g, SaturatedFat 113.8 g, TransFat 0 g, Carbohydrate 523.9 g, Fiber 3.7 g, Protein 91.6 g, Cholesterol 282.1 mg

LAMB KORMA



Lamb Korma image

Provided by Dan Toombs

Categories     Main

Time 1h40m

Number Of Ingredients 11

800g leg of lamb cut into cubes - Retain the bone if you have it.
3 tablespoons ghee
2 tablespoons garlic/ginger paste
3 black cardamom pods (or 6 green pods)
3 onions - finely chopped
3 fresh green chillies - finely chopped
2 tablespoons desiccated coconut
1 tablespoon garam masala
3 tablespoon almond flakes
200ml coconut cream
Salt and pepper to taste

Steps:

  • Heat the ghee in a large frying pan or wok.
  • When bubbling, toss in the cardamom pods and allow to sizzle for about 30 seconds.
  • Now add the chopped onions and fry until soft and translucent (about five minutes).
  • Spoon in the garlic and ginger paste and stir to combine.
  • Fry this combo for about two minutes and then throw in the green chillies. I like this curry spicy so I do tend to add a few more than the three suggested.
  • After about a minute, pour in the garam masala and desiccated coconut and stir it all up, followed by the diced lamb and brown it for roughly three minutes.
  • Add just enough water to stop the meat and onion mixture from sticking to the bottom of the pan and continue stirring and adding a drop of water here and there for about 15 minutes.
  • Now add the almond flakes followed by the coconut cream along with just enough water to cover.
  • Cover the pan and simmer for 40 minutes or longer if needed. If using goat or mutton you will need to add another 20 to 30 minutes cooking time.
  • The lamb korma is ready when the curry is quite dry (as pictured) and the onion coated meat is very tender.
  • Check for seasoning and add salt and pepper to taste. Serve hot with naans.

LAMB WITH CASHEW-NUT CURRY (KORMA)



Lamb with Cashew-Nut Curry (Korma) image

Make and share this Lamb with Cashew-Nut Curry (Korma) recipe from Food.com.

Provided by HappyBunny

Categories     Lamb/Sheep

Time 49m

Yield 4 serving(s)

Number Of Ingredients 20

1/4 cup unsalted cashews
3 dried hot red chilies
2 cinnamon sticks (1-inch long)
1 fresh ginger (1 inch cube)
1/4 teaspoon cardamom seed
3 whole cloves
2 cloves garlic, peeled
2 tablespoons poppy seeds (white)
1 tablespoon coriander seed
1 teaspoon cumin seed
1/2 teaspoon saffron thread
6 tablespoons butter or 6 tablespoons butter, melted
1 cup onion, chopped
2 teaspoons salt
1/2 cup plain yogurt
1 1/2 lbs lamb, cut into 2" cubes
2 tablespoons coriander, finely chopped
1 tablespoon lemon juice
1/4 cup boiling water
1 cup water, cold

Steps:

  • To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
  • Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
  • Blend again until the mixture is completely pulverized.
  • Set the masala aside.
  • Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
  • In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
  • Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
  • Stir in the salt and the masala, then add the yoghurt.
  • Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
  • Add the lamb, turning it about with a spoon to coat the pieces evenly.
  • Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
  • Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
  • Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
  • To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.

Nutrition Facts : Calories 548.7, Fat 43.5, SaturatedFat 20.5, Cholesterol 143.1, Sodium 1257.2, Carbohydrate 13.2, Fiber 3.7, Sugar 4, Protein 28.4

LAMB KORMA CURRY



Lamb Korma Curry image

Picked this up from the local supermarket where we are on holiday and they give a second recipe to use the left overs - great idea I thought. Times are based on the first recipe - the left over recipe given at the end of the directions.

Provided by ImPat

Categories     Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 kg lamb (diced trimmed of fat)
4 teaspoons olive oil
1 brown onion (chopped)
1 sweet potato (medium peeled and cubed)
1/2 cup korma paste (curry)
1/2 cup water
1/3 cup coconut milk powder (or coconut milk)
2 zucchini (medium sliced)
1/3 cup peas (frozen thawed)

Steps:

  • Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan, add onion and cook over low heat until soft, remove from the heat and add sweet potato.
  • Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.
  • Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.
  • Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender.
  • Serve with rice and mango chutney.
  • LEFT OVERS - Curried Lamb and Chickpea Salad (serves 2 prep 5 minutes) - Prepare salad by combining 1 cup drained canned chickpeas, sliced lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.

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