Best Korma Curried Lamb Pilaf Recipes

LAMB KORMA

Lamb Korma image

Originated in Persia, brought to India during Akbar period, and modified in Kashmir. The recipe varies from region to region and restaurant to restaurant. North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma. Kashmir Pandits substitute onion and garlic with asafoetida. Serve with jasmine rice and mango chutney.

Provided by James Jefferson

Categories World Cuisine Recipes Asian Indian

Time 1h25m

Yield 6

Number Of Ingredients 8

Ingredients

2 ¼ pounds cubed lamb meat
4 teaspoons olive oil, divided
1 brown onion, chopped
1 red potato, peeled and cubed
½ cup curry powder
½ cup water
⅓ cup coconut milk
⅓ cup drained canned chickpeas (garbanzo beans)

Steps:

Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 17.4 g, Cholesterol 80.3 mg, Fat 13.8 g, Fiber 4.7 g, Protein 28.1 g, SaturatedFat 5.4 g, Sodium 102.2 mg, Sugar 2.2 g

KORMA-CURRIED LAMB PILAF

Korma-Curried Lamb Pilaf image

Make and share this Korma-Curried Lamb Pilaf recipe from Food.com.

Provided by Sonya01

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
600 g lamb fillets, cut into 3cm pieces
6 cardamom pods, crushed
2 tablespoons korma mild curry paste
2 (250 g) packets of quick cook basmati rice (pre-cooked rice)
250 ml chicken stock
300 ml plain yogurt
150 g frozen peas, thawed
1/3 cup fresh coriander leaves

Steps:

Heat the oil in a medium saucepan over medium-high heat.
Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
Transfer to a plate.
Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
Return the lamb to the pan and stir to coat.
Add the rice stock and 100ml of the yogurt and stir until well combined
Season with salt.
Cook, covered, for 2 minutes or until heated though.
Stir in the peas.
Remove from heat.
Set aside, covered for 2 minutes or until the peas are heated through.
Meanwhile, chop half of the coriander leaves and place in a small bowl.
Add the remaining yogurt, and stir until well combined.
Divide the pilaf among serving bowls.
Top with a dollop of the yogurt mixture.
Sprinkle with the remaining coriander leaves to serve.