Eid celebrations will be incomplete without a classic lamb dish. This korma preparation incorporates the richness of almonds, making it a must-try this Eid-ul-Fitr.
Ingredients
1 kg lamb shoulder cuts
1 cup chopped onion
3 tbsp ginger garlic paste
2 cup plain yoghurt
1 cup blanched almonds, skin removed
1 cinnamon stick
2 black cardamom
3 green cardamom
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
2 tsp red chilli powder
Salt to taste
4 tbsp ghee
3 cups water
Preparation
Heat ghee in a heavy bottomed pan, fry the onions in the ghee till they are golden
Remove onions from the oil
Add the lamb pieces to the ghee and fry it till they are golden in colour
Add the ginger garlic paste and stir fry for 2-3 minutes
Make a smooth paste of yoghurt and ½ cup of blanched almonds
Add this paste to the lamb and keep on stirring it till oil separates out
Add the fried onions to the lamb
Reduce the heat, and add water
Cover the pan and let the lamb simmer for an hour or till tender
Cut the remaining blanched almonds into small pieces and add it to the korma.
