Lamb Korma
Ingredients
- 8 whole cloves,
- 1 tablespoon black peppercorns
- 5 pods green cardamom
- 1 tablespoon coriander seeds,
- 1 teaspoon heaping cumin seeds
- 5 tablespoons extra virgin olive oil
- 3 medium yellow onions,
- 2 cloves garlic,
- 1 heaping tablespoon ginger
- 2 teaspoons turmeric
- 1 heaping teaspoon paprika
- 1 stick cinnamon
- 4 large tomatoes
- 2 1/2 to 3 1/2 pounds boneless lamb shoulder
- 1 cup water
- 1 1/3 cups full-fat plain yogurt
- Kosher salt
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Instructions
- Using a mortar and pestle, grind the cloves until fine. Add the peppercorns and grind them roughly. Add the cardamom pods and crush them with the cloves and peppercorns.
- Heat the oil over medium-low heat in a large, thick-bottomed pot with a lid. Add the chopped onions and cook, stirring often, until golden, about 10 minutes.,Add the turmeric to the onions, and stir to coat. Add the cumin, coriander, paprika and cinnamon. Stir in the ground cloves, cardamom, and peppercorns. Add the crushed garlic and the grated ginger. Cook for 2 minutes.
- (with their juices) to the pot and bring to a simmer. Cook for 4 minutes.
- pieces to the pot, stir to coat with the spices, onions and tomatoes, and let cook for 4 minutes.
- and mix well. Add 1 teaspoon of salt, more or less to taste. Cover the pot, bring to a simmer and reduce heat to a very low simmer. Cook very gently for 2 hours or more, stirring every 15 minutes or so. The stew should cook at a bare simmer until the lamb is very tender.
- Serve the korma with basmati rice and/or flatbread.
Source
Original recipe: View Original