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home > recipes > meat > lamb korma
1 kg chicken pieces 5 garlic cloves 10 to 12 saffron strands 2 onions, chopped 5 green chillies, chopped 250ml full fat yoghurt 50ml ghee or oil 4 cloves 8 green cardamoms 10cm piece of cinnamon stick ½ teaspoon turmeric ½ teaspoon ground ginger Salt 400ml chicken stock ¼ teaspoon ground black pepper 2 tablespoons chopped coriander leaves Boil the chicken in 600ml water along with 2 of the garlic cloves for 3 to 4 minutes. Strain and discard the water. Leave the chicken to cool, then rinse in lukewarm water. This removes the odour of the chicken. Pound the remaining garlic and soak in 100ml water to obtain a garlic infusion. Soak the saffron strands in 50ml water, pressing with the back of a spoon to get an infusion. Purée the onions with the green chillies. Whisk the yoghurt and set aside. Heat the ghee or oil in a cooking pot and fry the onion purée until golden, about 12 to 15 minutes. Add the cloves, cardamoms and cinnamon followed by the turmeric. Add the chicken, garlic infusion and yoghurt and cover with a lid. Allow to simmer for 7 to 10 minutes until the juices are absorbed. Add the ground ginger and salt to taste and sauté for 3 to 4 minutes until the chicken is lightly browned. Add enough chicken stock to get the amount of gravy required, remembering that this dish does not need a great deal of gravy. Simmer for 40 minutes over a gentle heat. When the chicken is tender, sprinkle with the saffron infusion, pepper and fresh coriander leaves.

Lamb Korma


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Recipe Alert This is Found in... Most Emailed Recipes
(posted September 25, 2004)

1 kg
chicken pieces
5
garlic cloves
10 to 12
saffron strands
2 onions, chopped
5
green chillies, chopped
250ml full
fat yoghurt
50ml
ghee or oil
4 cloves
8
green cardamoms
10cm piece of
cinnamon stick
½ teaspoon
turmeric
½ teaspoon ground ginger
Salt
400ml
chicken stock
¼ teaspoon ground black pepper
2 tablespoons chopped
coriander leaves

Boil the chicken in 600ml water along with 2 of the garlic cloves for 3 to 4 minutes. Strain and discard the water. Leave the chicken to cool, then rinse in lukewarm water. This removes the odour of the chicken. Pound the remaining garlic and soak in 100ml water to obtain a garlic infusion. Soak the saffron strands in 50ml water, pressing with the back of a spoon to get an infusion. Purée the onions with the green chillies. Whisk the yoghurt and set aside.

Heat the
ghee or oil in a cooking pot and fry the onion purée until golden, about 12 to 15 minutes. Add the cloves, cardamoms and cinnamon followed by the turmeric. Add the chicken, garlic infusion and yoghurt and cover with a lid. Allow to simmer for 7 to 10 minutes until the juices are absorbed. Add the ground ginger and salt to taste and sauté for 3 to 4 minutes until the chicken is lightly browned. Add enough chicken stock to get the amount of gravy required, remembering that this dish does not need a great deal of gravy.

Simmer for 40 minutes over a gentle heat. When the chicken is tender, sprinkle with the saffron infusion, pepper and fresh coriander leaves.


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