Bonjour mes amis..
Korma is a typically Mughlai, mild curry dish cooked with curd to make tangy, creamy gravy.. you can even use chicken, meat, lamb, beef or even vegetables for veggie korma.
Stuff needed for this beautiful thing.. ..
500 gm lamb
100 gm curd
salt, to taste
1 tbsp garlic paste
1 tbsp ginger paste
1/2 tsp red chilli powder
100 ml ghee/oil
2-3 prunes, whole
1 tbsp coriander powder
1/2 tsp green cardamom powder
1/2 tsp cumin powder
1/4 tsp nutmeg powder
1/2 tsp ground mace
1/2 tsp cinnamon powder
almonds, pistachio, raisins (optional)
Method.. ..
1. Marinate the lamb pieces with curd, red chilli powder and lil bit salt.
2. Mix ginger paste with coriander, cumin, cinnamon, mace and cardamom. Also add some water to make paste.
3. Heat some oil in a deep pan and add onions.
4. Cook the onions till light brown.
5. Now add spice paste and cook till the oil starts separating.
6. Add lamb pieces along with its marinade.
7. Cook on high flame and keep stirring untill the curd gets somewhat thick, then add around 200 ml water, cover with the lid and cook on medium flame untill lamb is tender.
Here lamb is quite tender and ready to be served but i want to cook for lil longer to get the dark colour.
Very nice preparation. This way, with no cream and not too much oil, it can actually be a healthier dish than the way kurma is usually... I was wondering if there is a way to cook indian food without using onions... have you ever heard of it?
ReplyDeleteHi Frencesco,, well some dishes that do not have gravy can be cooked without onions but for curry/gravy preparation you always need onions, otherwise some curd n cream can also be used.
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