Taar Korma

Lamb in an almond-and-yogurt sauce

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Sanjeev Kapoor

Published 2011

  • About

This is an interesting mix: saffron and almonds that are reminiscent of Mughal cooking, and curry leaves with coconut milk, which are typical of South Indian cuisine.

Ingredients

  • 1 quart (800 ml) plus 6 tablespoons vegetable oil

Method

  1. Place a nonstick wok over high heat and add 1 quart of the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and add the onions. Cook, stirring continuously with a slotted spoon, until browned and crisp. Remove with the slotted spoon, drain on paper