Lamb Korma

Lamb Korma

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Head to India and its wonderful recipes with this classic not so difficult to do at home. His secret? The marinade! Test and you will see ...


  • For 4 people :
  • 600 g lamb (leg or shoulder) diced
  • 1 lemon
  • 1 C. coffee of Espelette pepper
  • 1 onion
  • some saffron filaments
  • 40 g of butter
  • oil
  • pepper and salt.
  • For the marinade:
  • 1 natural yoghurt
  • 40 g of almond powder
  • 2 cloves garlic
  • 1 C. liquid honey
  • 15 g fresh ginger
  • 2 tbsp. raisins
  • 1 pinch of cinnamon
  • 1 C. cumin
  • 1 bunch of fresh coriander.


The day before, squeeze the lemon and mix it with Espelette pepper. Salt, pepper and pour over the diced lamb. Mix well and let cool for 30 minutes. Wash the coriander. Peel the garlic and the piece of ginger. Place them in the blender bowl with all the ingredients of the marinade, reserving half of the coriander. Mix and pour the marinade over the lamb. Mix well and leave to cool in food film overnight. The next day, take the lamb out of the refrigerator. Melt the butter and put the saffron to infuse for 10 minutes. Peel the onion and slice it. In a pan or saucepan, sauté the onion in a little oil over low heat. Place the coarsely drained meat cubes and lightly brown them. Add the marinade and saffron butter. Mix well to coat the meat and simmer for 45 minutes over low heat. Sprinkle with chopped fresh coriander and serve with basmati rice. Tip +: There are many variations of this recipe, but thanks to yoghurt and almond powder, it is always quite sweet and suitable for the whole family. You can also make it with chicken, removing the skin and cooking it in the oven and not the casserole.