Nilgiri Lamb Korma
Also called Nilgiri Korma, Green lamb korma
- 19 ingredients
- 7 steps
Ingredients
- Lamb – 1 kg boneless (cubed)
- Onions – 1 cup (sliced)
- Ginger – 1 tablespoon (chopped finely)
- Garlic – 2 tablespoons (chopped finely)
- Green chilies – 2 ( chopped)
- Coriander leaves – 1cup (freshly chopped)
- Mint leaves – 1/2 cup chopped
- Cashew nuts – 1/2 cup (roasted and ground to a paste)
- Red chilly powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – 1/4 teaspoon
- Cinnamon stick – 1 inch piece
- Cloves – 6
- Star anise – 1
- Dried Shredded coconut – 1/2 cup
- Coconut milk – 1/2 cup
- Ginger – 2 inch piece (cut thinly into strips)
- Oil – 1/2 cup
- Salt to taste
How to make Nilgiri Lamb Korma
- Grind the ginger, garlic, green chilly, coriander and mint with a cup of water, to form a smooth paste, and keep aside.
- Heat oil in a pan and splutter the whole spices (cinnamon, cloves, anise).
- Add the onions to the pan and fry till golden brown.
- Add the meat, coriander powder, chilly powder, salt and the dried shredded coconut and cook for about 20 minutes.
- Reduce the heat and add the ground ginger garlic paste and the cashew paste and cook, stirring it continuously for about 15 – 20 minutes, until the oil separates from the mixture.
- Pour in the coconut milk and some water. bring to a boil and cook for about 25 minutes.
- Add the garam masala and the chopped ginger strips.
To Serve
Serve hot with rice or bread.
Duck Curry
Mutton Biryani