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Lamb Korma With Rice

Remember to serve the curry sizzling hot with traditional indian sides.

Lamb korma with rice. Scatter with chopped coriander and serve with steamed basmati rice. For instance rotis chapatis or steamed basmati rice. Try this chilli scotch lamb korma with fragrant pilau rice for a homemade takeaway the family will love. Bring the sauce to a simmer then lower the heat to medium low and cover.

Diana chan is exploring the many dishes of asia within australia in the brand new series asia unplated with diana chan. Set aside for 1 hour. How to make lamb korma marinate the lamb. Combine plain yogurt spices a squeeze of lemon juice and a generous pinch of salt and pepper in a large mixing bowl.

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. Serve the lamb korma ladled into bowls and serve with basmati rice and naan bread. 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. Cover and allow to marinate for at least an hours preferable overnight in the fridge.

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. For the lamb korma. Add the spice mix to the lamb and stir well to coat. Place the shanks in the tray and bake for 20 minutes until browned.

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. Stir in the lemon juice and yogurt. Pre heat the oven to 180 c and line a large ovenproof dish with foil. 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. Heat ghee in a large pan or wok. Step 5 meanwhile put the sauce back onto the heat and bring to a boil. Add lamb and mix to coat the lamb with the marinade.

Continue to braise stirring occasionally until the lamb is cooked through and tender about 1 hour and 30 minutes. Explore the wide ranging flavours of indian cuisine and go for this lamb korma. 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.

Lamb korma over rice. Simmer the sweet potato pieces in the sauce until soft. Korma is the cooking method of braising the meat.