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Wednesday, August 27, 2008

MY FAVOURITE LAMB KORMA




My family likes this dish very much. Since this food contains high cholestrol, I only cook this once a while. Therefore, whenever I cook this korma, my children couldn't wait for long, they will eat together with the siblings. I will wait for my my husband to eat.
For those who never cook this dish, it is actually using the same technique of making lamb curry,
beef curry or chicken curry. After the korma paste is well cooked, then mix the lamb with it until it tenders, then only pour the coconut milk and add potato or carrot (optional).

Lamb Korma DaBest
Ingredients:
900g - 1000g lamb (cleaned)
3 cm ginger (halia)
3cm galangal (lengkuas)
2 stalks lemon grass (serai)- (hit to crush)
2 onions (bawang besar)
4 garlic (bawang putih)
1 cinnamon stick (kayu manis)
2 star anise (bunga lawang)
3 cardamon (buah pelaga)
4 cloves (bunga cengkih)
3 tbs korma powder
1 tsp cumin powder (jintan putih)
1 tsp fennel seed powder (jintan manis)
2 stalks curry leaves
tamarind juice
salt and sugar to taste
3 tbs of vegetable oil
2 cups of coconut milk
4 potatoes/carrot/onions (optional)

Method:
1. Boil the lamb with 2-3 cups of water until tender(keep aside).
2. Blend finely together the ginger, galangal, onion,and garlic.
3. Heat the oil, put the cinnamon stick, cardamon, clove, and curry leaves. Then, pour the blended items (no.2). Wait 3-5 minutes until fragrant.
4. Mix the korma powder with some water (mix with the cumin fennel seed powder too) and pour it together with (no.3). Wait for a few minutes until is is well-cooked. If it becomes dry, pour some water to make sure it is well-cooked.
5. When the oil comes to the surface, and the aroma is ummmph....mix it with ( no.1).
6. Make sure that the lamb really tenders. Mix it with the tamarind juice.Then, pour the coconut milk and potatoes or carrot and season to taste.
7. It is nice eaten with beryani rice or tomato rice or even white rice. Happy cooking....

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