Lamb Korma

Author

Pixicook editorial team

90 minutes

A rich and aromatic lamb korma featuring toasted spices and a silky yogurt-based sauce.

Indian

Intermediate

Spicy And Flavor Bomb

Ingredients for Lamb Korma

units in

units in

serves

8 people

serves

8 people

Ground Coriander

tablespoons

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Ground Cumin

tablespoons

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Desiccated Unsweetened Coconut

tablespoons

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Onions, peeled and coarsely chopped

each

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Garlic, peeled and coarsely chopped

cloves

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Ginger, peeled and coarsely chopped

0.25 inches

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Canned Tomato, coarsely chopped

each

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Turmeric Powder

teaspoons

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Vegetable Oil

tablespoons

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Cardamom Pods, whole

each

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Cloves, whole

each

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Black Peppercorns, whole

each

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Bay Leaves

each

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Cinnamon Stick

0.25 inches

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Dried Hot Red Peppers, (optional)

each

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Boneless Lamb Shoulder, cut into 1-inch cubes

0 lb

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Plain Yogurt

tablespoons

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Salt

teaspoons

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Garam Masala

teaspoons

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Fried Onion Rings, for garnish

to taste

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Freshly Ground Cardamom Seeds, for garnish

teaspoons

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Sliced Hot Green Chilies, for garnish

to taste

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Chopped Chinese Parsley, for garnish

to taste

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