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My review
Lamb Korma
17
James Jefferson
"Originated in Persia, brought to India during Akbar period, and modified in Kashmir.
The recipe varies from region to region and restaurant to restaurant. North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma. Kashmir Pandits substitute onion and garlic with asafoetida. Serve with jasmine rice and mango chutney."
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Ingredients
1 h 25 m servings 301Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
- Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
- Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
- Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
- Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.
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Reviews
Read all reviews 715 Ratings
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Most helpful positive review
5/3/2016
the basis of this recipe is good, but we tweaked it a bit. used about a tablespoon of curry powder rather than 1/2 cup. we only let the meat, potatoes, and onion simmer in the water for about 2...
Most helpful critical review
11/1/2016
This dish was good but I made some modifications to the recipe. I prepared it as instructed and realized it needed some tweaking. It seemed to be a bit bland and had way too much curry, so I add...
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5/3/2016
the basis of this recipe is good, but we tweaked it a bit. used about a tablespoon of curry powder rather than 1/2 cup. we only let the meat, potatoes, and onion simmer in the water for about 2...
11/1/2016
This dish was good but I made some modifications to the recipe. I prepared it as instructed and realized it needed some tweaking. It seemed to be a bit bland and had way too much curry, so I add...
7/17/2016
We all enjoyed this, I did cut back on the curry though, it was 5 star tastewith my modification but i rate how its written. We will make it again! Thanks for submitting!
8/21/2015
Thank you for sharing this recipe! I love delicious ethnic lamb dishes and this one is amazing. I have never reviewed a recipe before but this one deserves the time to write a review. I have no ...
1/18/2016
I wasn't sure how to rate this. I started off making it as directed. But things kind of fell apart with the liquid. From the start I wondered about the amounts listed. 2 pounds of meat but only ...
7/15/2019
I made it and I did make a few adjustments. I like spiciness so I added some chilis. Also a bit of fresh ginger and a garlic clove minced. Added an extra half cup of water cause I find it cooks...
5/9/2019
I made the recipe as is and I did not like it but I felt it had potential. Second time around I used half the amount of curry powder, doubled the amount of chick peas, added one third cup of tom...