LAMB KORMA (BRAISED LAMB)
This is a north Indian
dish, credited to the Mughals.
Lamb (pieces)-1 kg.
Onions (finely chopped) - 500gm.
Coriander seeds (finely ground) - 2 gm.
Raisins - 3 gm.
Green chilies - 20 gm.
Yogurt - 500 gm.
Garlic (fine paste)-5gm.
Cashewnuts (chopped) - 10 gm.
Ghee (clarified butter)- 15gm.
Garam-masala - 5 gm.
Oil - 15 ml.
Salt and sugar to taste.
Marinate lamb in yogurt for 2
hrs. Heat oil in a pan, and fry
onions to crisp brown. Add garlic paste and coriander to onions and stir fry. Add lamb, cover and cook over low heat till done. Add raisins, cashewnuts and garam-masala to meat and add
whole green chillies for
fragrance. Add salt and sugar to
taste. Heat ghee and pour over
lamb. Serve hot with boiled rice.
Time taken
-- 2 hrs. & 45 min.
Serves -- 6.
