Punjabi Lamb Korma with Onion Cilantro Salad recipe
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Ingredients
- ½ cup whole milk yogurt ½ cup almonds ¼ cup ghee (clarified butter) 3 yellow onions, thinly sliced 1 pound boneless lamb shoulder, cut into 1-inch pieces ½ teaspoon cayenne pepper salt to taste 1 cup water ½ teaspoon garam masala ½ teaspoon ground cardamom ¼ teaspoon ground mace 2 red onions, thinly sliced 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice, or more to taste salt to taste
Nutrition Info
- 330 caloriescarbohydrate: 17.9 gcholesterol: 63.1 mgfat: 23.2 gfiber: 4.1 gprotein: 14.7 gsaturatedFat: 9.5 gservingSize: -sodium: 94 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Punjabi Lamb Korma with Onion Cilantro Salad
Directions
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Blend yogurt and almonds together in a food processor or blender until a smooth, creamy paste forms.
Heat a large, wide-bottomed pan over medium heat, add ghee and allow to melt. Cook and stir yellow onions in the hot ghee until evenly browned, 10 to 15 minutes. Add lamb, cook, stirring occasionally, until slightly browned, about 6 minutes. Mix cayenne pepper and salt into lamb mixture, cook for 2 minutes.
Stir yogurt-almond paste into lamb mixture, add water. Bring mixture to a boil, reduce heat and simmer until meat is very tender, 2 to 3 hours. Stir garam masala, cardamom, and mace into lamb korma and simmer for 10 minutes more.
Mix red onions and cilantro together in a bowl, add lemon juice and salt and mix well. Serve salad alongside lamb korma.