Nutricook: Lamb Korma

LAMB_KORMA
Lamb Korma
THIS IS A PRESSURE COOKER RECIPE: I usually make this recipe with lamb, but you can swap in goat or mutton. The ingredient list may seem extensive, but together all these flavours really work. Forget the takeaway tonight, you can make this delicious curry in 20 minutes.

Serves 4, prep time 10 minutes, cooking time 20 minutes

INGREDIENTS
FOR THE MARINADE
1 cup plain yoghurt
6 cloves of garlic chopped
2 tbsp ginger minced
2 tbsp amchur powder
1 tbsp ground cumin
½ tsp ground cloves
2 tsp red and black pepper
2 tsp of salt
2 tsp Kashmiri chilli powder

FOR THE LAMB
1kg of lamb cut into 4cm pieces
2 tbsp vegetable oil
8 cardamom pods cracked
3 cinnamon sticks
1 cup of beef stock
(Steamed basmati rice, coriander leaves and chilli strips to serve)

KORMA_PREP
Pressure Cooker: Lamb Korma

METHOD
FOR THE MARINADE
Mix the yoghurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chilli powder in a large bowl. Add the lamb to the yoghurt mixture and evenly coat. Cover the bowl and refrigerate for at least one hour, or ideally overnight.

FOR THE LAMB
Using the sauté function, select high, heat the oil for about minute, until shimmering.
Add the cardamom and cinnamon sticks; cook for a minute, until fragrant. Next, add the lamb to the pot and stir, pour in the beef stock. Secure the lid pressure valve; cook on high pressure for 20 minutes.
Once cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Season to taste, serve with steamed basmati rice, top with some coriander leaves and chill strips.

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