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Lamb Korma With Rice

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

Lamb korma with rice. The best part is that making this version with lamb will not cost you any extra than making one purely with vegetables or chicken. Put the onion ginger garlic coriander seeds cumin cardamom salt and chili flakes into a food processor and process until a smooth paste forms or use a mortar and pestle. Add the spice mix to the lamb and stir well to coat. Lamb korma over rice.

Step 4 preheat oven to 180c350f and line a baking tray with baking paper just for ease of cleaning. Diana chan is exploring the many dishes of asia within australia in the brand new series asia unplated with diana chan. For instance rotis chapatis or steamed basmati rice. Step 5 meanwhile put the sauce back onto the heat and bring to a boil.

Add lamb and mix to coat the lamb with the marinade. Bring the sauce to a simmer then lower the heat to medium low and cover. Scatter with chopped coriander and serve with steamed basmati rice. Pre heat the oven to 180 c and line a large ovenproof dish with foil.

Add rice and stir until well combined 1 minute add chicken stock and bring to a boil. 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. Stir in the lemon juice and yogurt. How to make lamb korma marinate the lamb.

Try this chilli scotch lamb korma with fragrant pilau rice for a homemade takeaway the family will love. Set aside for 1 hour. Continue to braise stirring occasionally until the lamb is cooked through and tender about 1 hour and 30 minutes. For the lamb korma.

Combine plain yogurt spices a squeeze of lemon juice and a generous pinch of salt and pepper in a large mixing bowl. Explore the wide ranging flavours of indian cuisine and go for this lamb korma. Serve the lamb korma ladled into bowls and serve with basmati rice and naan bread. Heat ghee in a large pan or wok.

In the 16th century the turkish mongois settled in the northern plains of india bringing with them their moghul cuisine. Season the lamb with salt and pepper and brown on all sides in a warm pan with a dash of olive oil. 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. Korma is the cooking method of braising the meat.

Stirring occasionally then cover with a lid transfer to oven and bake in a hot pre heated fan forced oven set at 180c until rice is tender and liquid is absorbed 15 20 minutes. Remove from the pan and place the meat in your lined ovenproof dish. Place the shanks in the tray and bake for 20 minutes until browned.