Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp cayenne pepper
- 1/2 cup coconut milk
- 1/2 cup plain yogurt
- 1/4 cup cashews, ground into a paste
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onions and cook until they are soft and translucent, about 5 minutes.
3. Add the garlic and ginger and cook for another 2 minutes.
4. Add the lamb and cook until browned on all sides, about 5 minutes.
5. Add the cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir to combine and cook for 2 minutes.
6. Add the coconut milk, yogurt, and cashew paste. Stir to combine and bring to a simmer.
7. Reduce the heat to low and cover the skillet. Cook for 30 minutes or until the lamb is tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for cooking onions and lamb, low heat for simmering the korma.
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 12g
Protein: 32g
Sodium: 100mg
Sugar: 4g
Substitutions for ingredients:
- Chicken or beef can be substituted for lamb.
- Almond or peanut butter can be used instead of cashew paste.
- Greek yogurt can be used instead of plain yogurt.
Variations:
- Add vegetables such as carrots, potatoes, or peas to the korma.
- Use different spices such as cinnamon, cardamom, or cloves for a different flavor profile.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Brown the lamb well before adding the spices for maximum flavor.
- Use a blender or food processor to make the cashew paste.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftover korma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the korma in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the korma in a bowl with rice or naan bread on the side.
Garnishes:
Garnish with fresh cilantro or chopped nuts such as almonds or pistachios.
Pairings:
Pair with a light beer or a fruity white wine such as Riesling.
Suggested side dishes:
Serve with rice, naan bread, or a side salad.
Troubleshooting advice:
- If the korma is too thick, add a splash of water or more coconut milk to thin it out.
- If the korma is too thin, simmer uncovered until it thickens.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Korma is a traditional Indian dish that originated in the Mughal Empire. It is typically made with meat or vegetables cooked in a creamy sauce with spices.
Flavor profiles:
Lamb korma with coconut milk is a rich and creamy dish with a spicy kick from the cayenne pepper. The cashew paste adds a nutty flavor and thickens the sauce.
Serving suggestions:
Serve the korma with rice or naan bread for a filling and satisfying meal.
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Region: Indian