The Art of Korma: Mastering the Creamy Lamb Curry

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The Art of Korma: Mastering the Creamy Lamb Curry

Korma is a beloved dish that exemplifies the rich flavors of South Asian cuisine. This creamy lamb curry, filled with aromatic spices and a luscious sauce, is perfect for special occasions or a cozy family dinner. Here’s how to master this culinary delight.

Ingredients:

• • 1 kg lamb, cut into chunks

• • 2 tablespoons ghee or vegetable oil

• • 2 large onions, finely sliced

• • 4 cloves garlic, minced

• • 1 tablespoon ginger, grated

• • 1 cup plain yogurt

• • 1/2 cup heavy cream

• • 1/4 cup ground almonds

• • 2 teaspoons garam masala

• • 1 tablespoon cumin powder

• • 1 tablespoon coriander powder

• • 1 teaspoon turmeric

• • 4 green cardamom pods

• • 4 cloves

• • Salt to taste

• • Fresh cilantro for garnish

Instructions:

In a deep pan, heat the ghee. Add sliced onions and sauté until golden brown. Remove half for garnishing later.

To the remaining onions, add garlic, ginger, garam masala, cumin, coriander, turmeric, cardamom, and cloves. Cook for 2-3 minutes until fragrant.

Stir in the lamb pieces and sear until browned on all sides.

Lower the heat, add yogurt, and mix well. Cook for 15 minutes, allowing the yogurt to tenderize the meat.

Stir in heavy cream and ground almonds. Add salt and enough water to cover the meat. Simmer on low heat for 1-1.5 hours until the lamb is tender.

Garnish with fried onions and cilantro before serving. Pair your korma with basmati rice or naan for a truly indulgent meal. Enjoy!

Source: www.buyaussiestuff.com/category/cooking
Source: www.buyaussiestuff.com/cooking
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