LAMB KORMA OVER RICE

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Lamb Korma Over Rice image

In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Recipe #482649 482649.

Provided by breezermom

Categories     Lamb/Sheep

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

2 cups onions, chopped
2 garlic cloves, minced
1 teaspoon gingerroot, grated
1/4 cup usli ghee or 1/4 cup cooking oil
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground mace
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon ground red pepper
1 1/2 lbs boneless lamb, cut into 3/4 inch pieces (I have subbed pork tenderloin)
1/4 cup water
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon all-purpose flour
2 tablespoons cilantro, snipped

Steps:

  • In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
  • Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
  • Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
  • Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
  • To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.

Nutrition Facts : Calories 461.9, Fat 37.9, SaturatedFat 18.8, Cholesterol 116.5, Sodium 385.4, Carbohydrate 8.8, Fiber 1.4, Sugar 4, Protein 21.2

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