Lamb Korma

Delicious lamb meat marinated overnight in yogurt.

Details

  • Preparation Time: 315 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 700 g Meat, lamb, back

  • 120 ml Yogurt, plain, from whole milk

  • 1 teaspoon Salt, table

  • 1 piece Onion, raw

  • 1 piece Bell pepper, green, fresh

  • 1 spoon Oil, olive

  • 4 pods Garlic, fresh

  • 1 can Tomato, pieces - can

  • 2 spoons Spices, curry powder

  • 1 teaspoon Spices, turmeric, ground

  • 1 teaspoon Spices, ginger, ground

  • 0.5 teaspoons Spices, chili powder

  • 1 spoon Coconut, meat

  • 1 teaspoon Spices, curry powder

Steps

  1. Wash the meat under running water and dry it. Cut it into bite-sized cubes. Pour the yogurt into a bowl and submerge the meat in the yogurt. Cover the bowl and leave it in the refrigerator overnight (or for at least 5 hours).

  2. Wash the bell pepper, remove the seeds, and cut it into smaller cubes. Peel and wash the onion and garlic. Finely chop the onion, and crush the garlic with a knife and finely chop it.

  3. Heat a deep pan and add oil, then add the onion and bell pepper, season with salt, and sauté over moderate heat while stirring for a good 5 minutes until the onion becomes translucent. Add the tomato pieces and garlic. Stir and cook for a good 2 minutes. Add all the remaining ingredients to the pan, except the meat. Mix everything together and cook over moderate heat for 3 minutes.

  4. Add the meat and yogurt to the pan. Stir and cook covered over low heat for 25 minutes. Serve the prepared dish on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 205.1 kcal
  • Fat: 15.38 g
    • Saturated Fat: 6.56 g
  • Carbohydrates: 2.46 g
    • Sugars: 0.62 g
  • Protein: 11.79 g
  • Fiber: 0.21 g

Advice

Instead of canned tomatoes, you can use fresh tomatoes, which you blanch, peel, and cut into pieces. You can also prepare the garam masala spice mix yourself.