
Lamb Korma

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This curry includes an assortment of fragrant spices, cream, yogurt, and a rather shacking amount of ghee, which is butter that has been cooked until it takes an a nutty flavor. In deference to the fat-conscious, the ghee can be replaced with a small amount of butter. Makes 6 main-course servings.
ingredients
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serves: 6
Lamb Stew recipe
1/2 cup ghee (or 2 tablespoons butter)
1 large onion (very thinly sliced)
2 tablespoons grated fresh ginger
2 teaspoons ground cumin
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup heavy cream
1 cup plain yogurt
Salt
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 248
- Total Fat: 23.7 g
- Saturated Fat: 14.8 g
- Trans Fat: 0.6 g
- Cholesterol: 70.5 mg
- Sodium: 174 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.9 g
- Sugars: 4.1 g
- Protein: 3.2 g
preparation

In Julie Sahni's definitive book on Indian cooking, Classic Indian Cooking, she presents a similar dish but adds a considerable amount of garlic. To make something like her version, add 3 cloves garlic, minced and crushed to a paste with the side of the knife, to the onion at the same time as the spices. Another addition that gives this curry its own special character is 1/2 teaspoon saffron threads, soaked in 1 tablespoon water for 30 minutes and added to the stew just before serving.
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