Lamb Korma With Rice
Cover and allow to marinate for at least an hours preferable overnight in the fridge.
Lamb korma with rice. Set aside for 1 hour. Serve the lamb korma ladled into bowls and serve with basmati rice and naan bread. 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. 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.
Bring the sauce to a simmer then lower the heat to medium low and cover. Simmer the sweet potato pieces in the sauce until soft. Combine plain yogurt spices a squeeze of lemon juice and a generous pinch of salt and pepper in a large mixing bowl. Scatter with chopped coriander and serve with steamed basmati rice.
Add rice and stir until well combined 1 minute add chicken stock and bring to a boil. Place the shanks in the tray and bake for 20 minutes until browned. 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. Step 5 meanwhile put the sauce back onto the heat and bring to a boil.
Remember to serve the curry sizzling hot with traditional indian sides. Remove from the pan and place the meat in your lined ovenproof dish. Diana chan is exploring the many dishes of asia within australia in the brand new series asia unplated with diana chan. Stir in the lemon juice and yogurt.
How to make lamb korma marinate the lamb. Add lamb and mix to coat the lamb with the marinade. Step 4 preheat oven to 180c350f and line a baking tray with baking paper just for ease of cleaning. In the 16th century the turkish mongois settled in the northern plains of india bringing with them their moghul cuisine.
Pre heat the oven to 180 c and line a large ovenproof dish with foil. Try this chilli scotch lamb korma with fragrant pilau rice for a homemade takeaway the family will love. Lamb korma over rice. Korma is the cooking method of braising the meat.
For the lamb korma. Continue to braise stirring occasionally until the lamb is cooked through and tender about 1 hour and 30 minutes. 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. The best part is that making this version with lamb will not cost you any extra than making one purely with vegetables or chicken.
Heat ghee in a large pan or wok. For instance rotis chapatis or steamed basmati rice. Explore the wide ranging flavours of indian cuisine and go for this lamb korma.