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