Beef and chicken are tasty ingredients that can be used in making great
curries. But in India and other parts of the world where people do not
usually eat pork, lamb is also a meat that is usually eaten by many. Not
only that it is tasty but it is filled with health benefits as well. In
India, lamb korma or lamb curry is one of the most popular lamb dishes.
This is where soft pieces of lamb meat are cooked in thick gravy or
sauce (korma). It is a meal that is easy to do and would take only about
20 to 30 minutes of your time. The lamb korma is a main dish that is
usually served in special occasions in India and other countries as
well.
Recipe for making lamb curry or lamb korma
450 grams of lamb
1 cup of chopped onion
3 tablespoons of coconut powder
3 tablespoons of fenugreek leaves of kasoori methi
5 cloves of crushed garlic
1 long cinnamon stick
3 bay leaves
3 teaspoons of ginger garlic paste
½ teaspoon of mustard seeds
2 teaspoons of shahijeera or royal cumin seeds
2 medium sized tomatoes
1 cup of yogurt
1 teaspoon of dhaniya powder
2 teaspoons of garam masala powder
2 tablespoons of lemon juice
3 pinches of turmeric powder
Coriander or cilantro
Mint or pudina
Chili powder
Salt
Oil
Procedures in making the lamb korma curry:
Chop the lamb in small pieces. Take the excess fat in the lamb
and wash thoroughly.
In a bowl, combine the ginger garlic paste, yogurt, salt,
fenugreek leaves, turmeric powder and chili powder. Mix well.
Marinate the lamb in the ingredients mentioned above and leave
for at least an hour.
Use a pressure cooker to soften the lamb meat. Wait for at least
3 to 4 whistles or until the lamb is already tender and cooked
thoroughly.
In a deep pan, heat the oil. Add the cloves of garlic,
shahijeera, mustard seeds, bay leaf, and cinnamon stick. Saute it
for at least 10 seconds.
Add the onions and wait until it turns light brown.
Grind the coconut powder, tomato, mint and the cilantro to
create a puree.
Put the puree in the pan.
Add the garam masala powder and the dhaniya powder.
Put the cooked lamb in the pan along with the water.
Wait until the lamb is tender or thoroughly cooked. Let the
gravy thicken.
Add the freshly squeezed lemon juice.
The lamb korma curry is best served hot. You can eat it either with
Indian breads or with rice. If you want it to be spicy, just add a dash
of extra red chilli powder to have that extra flame in your lamb korma
curry.
