Very elaborate Indian recipe but well worth it. Tried and true. The recipe came from a famous Indian chef and my friend gave this recipe to me.

Lamb Korma Recipe

Preparation time :30 mins
Cook time: 1 hour 15 minutes

Ingredients:

o 2 lbs cubed leg of lamb trimmed of fat
o Spice Mix:
· 6 teaspoon ground coriander
· 1 teaspoon ground cumin
· ½ teaspoon ground cayenne
· ½ teaspoon ground black pepper
· ¼ teaspoon turmeric powder
o 3 cups thinly sliced onion
o 4 tablespoon vegetable oil
o ½ cup sour cream
o 2 tablespoon unsalted butter
o 2 inch cinnamon stick
o 4 whole cloves
o 4 cardamom pods crushed lightly
o 2 teaspoon minced garlic
o 2 teaspoon minced ginger
o ¼ tsp fennel seeds coarsely grounded
o ¼ canned unsweetened coconut milk
o 11/2 tsp salt
o ¼ cup water
o 1 teaspoon lemon juice



1. Marinate lamb in spice mix and sour cream for 30 minutes
2. In a dutch oven or flameproof casserole over medium high, fry onions in oil and butter until browned.
3. Add cinnamom, cloves, garlic, ginger, cardamom. Continue frying for 30 minutes
4. Add the marinated lamb and cook over medium heat until sourcream disappears and the lamb no longer looks pink on the outside. About 2 mins.
5. Stir in crushed fennel seed, coconut milk, salt and water. Bring it to a boil.
6. Turn heat down, cover and cook for 30 mins
7. Uncover and simmer for another 25 minutes to thicken the sauce, add more water if sauce is too thick. At this point the meat and sauce should have a dark color
8. Stir in lemon choice and remove from heat.
9. Add salt if desired.

Serve with plain white basmati rice.

I will try cooking that

Let me know how it turned out. If you have an instant pot, I have some really amazing indian recipes to share.

This looks awesome, I love trying new recipes. Thanks for sharing.