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Lamb Korma With Rice

Pour over 300ml pt water and bring to the boil then cover with foil and a tight fitting lid and cook over low heat for 10 minutes.

Lamb korma with rice. Continue to braise stirring occasionally until the lamb is cooked through and tender about 1 hour and 30 minutes. Set aside for 1 hour. Explore the wide ranging flavours of indian cuisine and go for this lamb korma. Bring the sauce to a simmer then lower the heat to medium low and cover.

How to make lamb korma marinate the lamb. It is famous for splendid yogurt and cream sauces the delicate use of highly fragrant spices and distinctive cooking methods for meat dishes. Remember to serve the curry sizzling hot with traditional indian sides. Stirring occasionally then cover with a lid transfer to oven and bake in a hot pre heated fan forced oven set at 180c until rice is tender and liquid is absorbed 15 20 minutes.

Combine plain yogurt spices a squeeze of lemon juice and a generous pinch of salt and pepper in a large mixing bowl. Step 4 preheat oven to 180c350f and line a baking tray with baking paper just for ease of cleaning. The best part is that making this version with lamb will not cost you any extra than making one purely with vegetables or chicken. Scatter with chopped coriander and serve with steamed basmati rice.

Put the onion ginger garlic coriander seeds cumin cardamom salt and chili flakes into a food processor and process until a smooth paste forms or use a mortar and pestle. Try this chilli scotch lamb korma with fragrant pilau rice for a homemade takeaway the family will love. Step 5 meanwhile put the sauce back onto the heat and bring to a boil. Simmer the sweet potato pieces in the sauce until soft.

Add lamb and mix to coat the lamb with the marinade. Korma is the cooking method of braising the meat. Diana chan is exploring the many dishes of asia within australia in the brand new series asia unplated with diana chan. Place the shanks in the tray and bake for 20 minutes until browned.

Stir in the lemon juice and yogurt. Cover and allow to marinate for at least an hours preferable overnight in the fridge. For the lamb korma. Heat ghee in a large pan or wok.

Season the lamb with salt and pepper and brown on all sides in a warm pan with a dash of olive oil. Add rice and stir until well combined 1 minute add chicken stock and bring to a boil. Add the spice mix to the lamb and stir well to coat. When the lamb is tender stir in the nut paste and yoghurt check the seasoning and stir over very low heat for 10 minutes or until the sauce has thickened.

In the 16th century the turkish mongois settled in the northern plains of india bringing with them their moghul cuisine. Remove from the pan and place the meat in your lined ovenproof dish. Serve the lamb korma ladled into bowls and serve with basmati rice and naan bread.