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Saturday, December 1, 2007

Lamb Korma

  • 2 large onions, chopped
  • 2 teaspoons ginger, finely grated
  • 3 cloves garlic, minced
  • 2 large dried chile peppers, seeded and stemmed, finely minced
  • 2 tablespoons vegetable oil
  • ¾ teaspoon ground tumeric
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1 ½ pounds boneless lamb, cut into 1-inch cubes
  • 2/3 cup chopped tomato
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon freshly ground black pepper
  • ½ cup water
  • ½ cup heavy cream
  • Cucumber Raita
  • Cooked basmati rice

In a medium skillet, sauté the onion, ginger, garlic, and chilies in the vegetable oil. Add the turmeric, cumin, and coriander to further flavor the vegetable oil. Add the lamb to brown. Add browned lamb to Crock-Pot® slow cooker. Add the tomatoes, cloves, cinnamon, cardamom, pepper, and water and mix thoroughly. Cover Crock-Pot® slow cooker; cook on Low 6-8 hour or High for 4-5 hours. About 30 minutes before serving, stir in heavy cream. Serve with Raita and basmati rice. Serves 6.

Raita: In a small bowl, sprinkle cucumber with salt and let stand for 5 minutes. Drain off the cucumber liquid. Stir in yogurt and mint.

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