Recipe: Lamb Korma


500gm lamb – cut into 2 inch cubes
2½ tablespoon ghee
½ tablespoon of chili powder
3 onions – sliced thinly
1 cinnamon stick, 2 cardamon pods, 2 clove
1 cup plain yogurt
2 tomatoes – quartered
1 cup of cashew nuts
2 clove garlic
½ inch ginger – sliced
2 tablespoons fresh cilantro for garnish, finely
1½ heap tablespoon korma curry powder
Salt to taste


  1. Grind the cashew nuts, garlic and ginger into paste using the blender or pestle & mortar.
  2. Melt the ghee and when it turns hot, add the dry spices (cinnamon, clove and cardamon pods) and
    follow by the onions. Fry till the onion is brown
  3. Add the korma curry powder, the ground paste and chili powder. Stir fry till all is mix well and the oil starts to separates from the paste. Add the meat.
  4. Bring the curry to a boil and then decrease the heat to medium low .
  5. When the meat is almost cook, add the tomatoes and yogurt.
  6. Cover and simmer on low flame till the meat is very tender. Serve with hot steam rice




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