Advertisement
Lamb Korma
- Makes
6
Main-Course Servings - Difficulty
Easy
Published 2007
This curry includes an assortment of fragrant spices, cream, yogurt, and a rather shocking amount of ghee, which is butter that has been cooked until it takes on a nutty flavor. In deference to the fat-conscious, the ghee can be replaced with a small amount of butter.
Ingredients
- Lamb Stew
½ cup 2 tablespoons
Method
Cook the stew as directed. About 30 minutes before the stew is ready, melt the ghee in a sauté pan over medium heat, add the onion, and cook, stirring occasionally, for about 15 minutes, or until all the liquid it releases evaporates. Add the ginger, cumin, nutmeg, cinnamon, cardamom, and cloves and stir over medium heat for about 2 minutes, or until the spices are fragrant. Pour in the cream a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe