Lamb korma is meant to be rich, creamy and the meat so soft and succulent that it.rrally is a treat reserved for those special meals!
However, I add a little twist to make to my regular meals by cutting out the extra rich gravy and making it a bit on the dry side!
This is my version of a dry korma- not a bhuna because its got all the creamy goodness of a korma but with a thick gravy and is perfect with naans or parathas
What you will need:
• 800g mixed cut lamb
• juice of half a lemon
• 1.5tbsp ginger paste
• 1.5tbsp garlic paste
• 4tbsp yoghurt
• 1tbsp Salt
• 2tsp Kashmiri chilli powder
• 1tsp coriander powder
• 2tsp cumin powder
• 1/4tsp cinnamon powder
• 1/4tsp nutmeg powder
• 1/4tsp mace powder
• whole garam masala
• 2tbsp ghee
• 1 cup water
• 2cups fried onion for marination
• 3-4 dry red chilli
• cashew mix: blend 6-8 cashews in half cup milk
• 1/2 cup single cream
• Fried onion for garnish
1. Marinate the meat with the lemon juice, yoghurt, spices,salt and fried onions for 30 minutes, even better if left overnight.
2. Heat ghee in a pan, add whole garam masala spices and dry red chilli. Roast spices for a couple of minutes before adding the meat.
3. Stir fry the meat for 15 minutes, add water to prevent the spice from burning or sticking to the pan.
4. Slow cook the meat for 30 minutes with lid on.
5. Add the cashew milk mixture and cook for another 10minutes, add a cup of water and more if you want the gravy to be lighter.
6. Finish off with some single cream and fried onions before taking off the heat.
Enjoy with some plain pulao or naan!