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Main Ingredient Cinnamon Badami Lamb Korma
Badami Lamb Korma
Ingredients
Lamb; boneless; cut into cubes 500 gm
Vegetable oil 1/2 cup / 100 ml
Cinnamon (dalchini); 1 sticks 2
Green cardamoms (choti elaichi) 3
Cloves (laung) 4
Bay leaves (tej patta) 6
Ginger (adrak) paste 1 1/2 tbsp / 27 gm
Garlic (lasan) paste 1 1/2 tbsp / 27 gm
Green chilli paste 1 1/2 tbsp / 27 gm
Yoghurt (dahi) 1/4 cup / 45 gm
Almond paste 1 1/2 cup / 100 gm
Salt 1 tsp / 4 gm
Black pepper (kali mirch) powder 1/4 tsp / 1/2 gm
Saffron (kesar) a few strands
Egg; hard-boiled; quartered 1
Methods/steps
Heat the oil in a pan; add the cinnamon sticks; green cardamoms; cloves; and bay leaves. Saut? till they turn brown. Add the ginger paste; garlic paste; and green chilli paste. Fry for a few minutes then add the yoghurt and lamb. Mix well. Cover and cook on low heat for 45 minutes or till the lamb is tender. Add the almond paste; salt; black pepper; and saffron; cook for about 5 minutes till well blended. Remove the pan from the heat. Serve hot garnished with hard-boiled egg.