Lamb korma

Ingredients for Lamb korma

Instructions for Lamb korma

To prepare the Lamb korma recipe, please follow these instructions:

Masala:
Come cashew nuts, chili, ginger and 2.5 dl. Cold water in a blender glass and purge it. Crush the can easily. Come with it, cardamom, cloves, pelleted garlic, birch, coriander and bowl, and mix it with the rest to pure.

Bring the juices into a small bowl and pour boiling water. Let it drag for 10 minutes.

Heat ghee in a frying pan and season the onions until they are yellowish brown. Bring salt, masala and yogurt in. Cook it until ghee forms a skin on the surface.

The lamb cut is cut into fairly large cubes. They come to the pot and turn into the sauce until the meat is covered by them. Add saffron and soapy water. Lay the lid on and lower it for 20 minutes while stirring occasionally. Sprinkle 1 tbsp. Parsley and let it boil until the meat is tender.

When dished, place the dish in a hot bowl and sprinkle with the remaining parsley and drizzle with lemon juice