Lamb in Yoghurt Curry Recipe

By | Published | Mutton and Lamb | No Comment

Dhaniwal Korma / Lamb in Yoghurt Curry
Ingredients:
Leg of Lamb – 500 gms, chopped
Water – 1 1/2 litres + 1 1/4 cup
Yogurt – 1/2 cup
Ghee – 1/2 cup
Pureed Onion – 1/3 cup
Garlic Paste – 1/2 tsp
Turmeric Powder – 1/4 tsp
Coriander Powder – 3/4 tsp
Cloves – 2
Cardamoms – 4
Black Pepper Powder – 1/8 tsp
Saffron Strands – 1/8 tsp
Coriander Leaves – 1 to 2 tblsp, chopped
Salt as per taste

Method:
1. Add a cup of water to the yogurt and whisk well till smooth.
2. Add 1/4 cup of water and whisk again.
3. Pour this into a pan and cook till it is reduced to half.
4. Keep aside.
5. Pour the 1 1/2 litres of water into a deep pan and bring to a boil.
6. Add the chopped lamb pieces and allow it to boil again.
7. Blanch for 2 minutes and drain the water.
8. Remove and cool the lamb pieces.
9. Wash them under cold running water and transfer to a pan.
10. Place the pan over moderate flame.
11. Add ghee, pureed onion, garlic, cloves, cardamom, saffron strands, salt, yogurt, turmeric powder, coriander powder and mix well.
12. Cook till the ghee separates and floats to the top.
13. Add little more water and sprinkle pepper powder.
14. Stir well.
15. Garnish with coriander leaves.
16. Serve hot.

Note: image is for illustration purposes only and not that of the actual recipe.

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