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Lamb Korma

Course Main Course
Cuisine Indian
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

  • 500 g Lamb Diced
  • 1 tbsp Olive Oil
  • 1 Medium Onion Chopped
  • 2 tbsp Ginger & Garlic Paste 1 inch ginger + 6 cloves garlic
  • 2 tbsp Tomato Paste
  • 125 ml Coconut Milk
  • 185 ml Water
  • 1 tsp Salt
  • 3 tsp Garam Masala
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Cardamom Powder
  • 1/2 tsp Lime Juice Before serving

Instructions

  • Finely chop ~3cm ginger & 6 cloves of garlic (Or throw it in a food processor). You only need 2 tbsp of this, store the rest.
  • Chop onions.
  • Using your pressure cooker to saute, add oil, onions & garlic ginger paste, saute for ~1 min (Adding salt will speed up the sweating of the onions).
  • Add tomato paste & 50ml of water, use to deglaze the pot.
  • Add all spices & stir well.
  • Add coconut milk, remaining water & your lamb, stir it all in.
  • Put lid on, pressure cook, high pressure for 15 mins.
  • Natural release for 15 mins, then release remaining pressure.
  • Stir & add lime juice just before serving.
  • Serve with rice & bread of your choice.