Lamb Korma (Mutton Korma)
A delicious lamb korma, goes well with Indian breads (rotis / parathas ..) / pulao / ghee rice / appam / idiyappam (string hoppers) / brown bread / whole wheat bread / …
For the lamb (mutton):
500 g mutton (lamb), cut into medium size pieces
½ teaspoon salt
½ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon vinegar
2 tablespoon thick ginger – garlic paste
Wash and clean mutton pieces well. Drain out water completely. In a bowl, marinate mutton pieces with salt, turmeric powder, red chilli powder, vinegar and ginger – garlic paste. Cover and keep aside for half an hour.
For the coconut paste:
8 cashew nuts
2 tablespoon water
5 tablespoon grated coconut
Soak cashew nuts in 2 tablespoon water for one hour and make a smooth paste with grated coconut along with the cashew nut soaked water. Keep aside.
1 tablespoon oil
2 cinnamon sticks
1 bay leaf
1 onion (1 big size or 2 small size), finely sliced
1 ½ teaspoon red chilli powder
1 ½ teaspoon coriander powder
¼ teaspoon turmeric powder
10 nos curry leaves
1 big size (or 2 small size tomatoes), tomato, sliced
Marinated mutton pieces
¾ teaspoon salt (or to taste)
½ cup / 100 ml / 4 oz water
1 tablespoon chopped coriander leaves
Dilute red chilli powder, turmeric powder and coriander in 2 tablespoon water and keep aside (spice mix).
Heat oil in a pan / kadai. Add whole spices (cardamom, cinnamon, cloves and bay leaf) and fry on a low heat until fragrant.
Add sliced onion and fry on a medium to low heat until golden color.
Add diluted spice mix and stir well on a low heat for 2 – 3 minutes until the raw smell goes and water dries up / well combined with onions.
Add curry leaves and stir well.
Add sliced tomatoes and fry for - 4 minutes.
Add marinated lamb pieces, salt to taste and ½ cup / 100 ml water( or maximum 125 ml water) (just to cover lamb pieces). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 35 - 40 minutes / until 3/4done (it will take 45 minutes to 1 hour to fully cook lamb pieces in India).
At this stage, add coconut – cashew nut paste mix well. Do not add extra water. Cover again and cook on a low to medium heat (do not cook on high heat) for another 10 minutes until done / lamb pieces well cooked / fragrant. Sprinkle chopped coriander leaves. Serve with pulao / ghee rice / appam … Please remove whole spices (cinnamon, clove, cardamom and bay leaf) when serving to kids and senior citizen.