Large lamb korma

Lamb Korma

This recipe comes to us courtesy of Jill Norman's fabulous spice book, "Herbs and Spices: The Cook's Reference." It's the best book on spices and herbs we've seen yet, and it has great recipes as well.

Yield: Serves 6-8

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Lamb Korma Recipe

Preparation Instructions

Set a fine strainer over a bowl and strain the yogurt in it for 1 hour. Discard the whey in the bowl. Blend the ginger, chilies, garlic, and water to a paste. Grind together the almonds and all the spices.

Heat the oil or ghee in large, heavy pan and fry the onion until golden. Stir in the ginger paste and the ground almonds and spices, and fry for 2-3 minutes more. Add the meat and stir well to coat it with the spices. Add the yogurt and saffron, season with salt, and cover the pan lightly.

Simmer over very low heat for 1 1/2- 2 hours, until the lamb is tender. Stir frequently to make sure it is not sticking. If necessary, add a little water. Garnish with the cilantro.

Yield: Serves 6-8

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Sabah A

This recipe is NOT Moroccan, it is INDIAN!!

Where is the lamb

Where is the lamp portion/amount!? Simple stupidity


I wish there was more instruction when it comes to adding the yogurt... I added mine to a pan that I *thought* had cooled enough (even though that’s not mentioned) and it immediately curdled! So frustrating as I’ve wasted a lot of ingredients now

Where is the lamb

I'm Guessing 1 kg of lamb