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Lamb Korma With Rice

Remember to serve the curry sizzling hot with traditional indian sides.

Lamb korma with rice. Cover and allow to marinate for at least an hours preferable overnight in the fridge. How to make lamb korma marinate the lamb. Lamb korma over rice. Heat ghee in a large pan or wok.

Bring the sauce to a simmer then lower the heat to medium low and cover. Step 5 meanwhile put the sauce back onto the heat and bring to a boil. Explore the wide ranging flavours of indian cuisine and go for this lamb korma. For instance rotis chapatis or steamed basmati rice.

Combine plain yogurt spices a squeeze of lemon juice and a generous pinch of salt and pepper in a large mixing bowl. Add lamb and mix to coat the lamb with the marinade. Add the spice mix to the lamb and stir well to coat. Place the shanks in the tray and bake for 20 minutes until browned.

Season the lamb with salt and pepper and brown on all sides in a warm pan with a dash of olive oil. Set aside for 1 hour. It is famous for splendid yogurt and cream sauces the delicate use of highly fragrant spices and distinctive cooking methods for meat dishes. When the lamb is tender stir in the nut paste and yoghurt check the seasoning and stir over very low heat for 10 minutes or until the sauce has thickened.

Diana chan is exploring the many dishes of asia within australia in the brand new series asia unplated with diana chan. Remove from the pan and place the meat in your lined ovenproof dish. Simmer the sweet potato pieces in the sauce until soft. Add rice and stir until well combined 1 minute add chicken stock and bring to a boil.

Serve the lamb korma ladled into bowls and serve with basmati rice and naan bread. Try this chilli scotch lamb korma with fragrant pilau rice for a homemade takeaway the family will love. Korma is the cooking method of braising the meat. Scatter with chopped coriander and serve with steamed basmati rice.

Step 4 preheat oven to 180c350f and line a baking tray with baking paper just for ease of cleaning. For the lamb korma. In the 16th century the turkish mongois settled in the northern plains of india bringing with them their moghul cuisine. Stir in the lemon juice and yogurt.

Pre heat the oven to 180 c and line a large ovenproof dish with foil. The best part is that making this version with lamb will not cost you any extra than making one purely with vegetables or chicken. Pour over 300ml pt water and bring to the boil then cover with foil and a tight fitting lid and cook over low heat for 10 minutes.