Lamb Curry Khorma

Course : Curry
Serves: 6
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3 medium onions -- chopped (2 1/2 c)
1 cloves garlic -- minced
1/4 cup cooking oil
1/2 teaspoon coriander -- ground
1/2 teaspoon dill weed
1/8 teaspoon mace -- ground
1/8 teaspoon ginger -- ground
1/8 teaspoon cayenne
1/8 teaspoon nutmeg -- ground
1/2 cup water
1 tablespoons cumin seed
3 whole cardamom seeds -- opened
3 pieces bay leaves
3 whole cloves
1 stick cinnamon
2 pounds shoulder lamb -- fat removed, cut in 1 inch cubes
2 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 medium chopped green bell pepper
1 jar chutney
1 whole salted peanuts
1/2 Cup flaked coconut
1 package coconut chips
3 medium sliced bananas -- (dipped in lemon juice)
1/2 Cup raisins
1 medium preserved kumquats
1 bunch sliced green onions
1 medium chopped unpared cucumber
1 package yogurt
1 cans pineapple chunks
1 Cup with rice

Preparation / Directions:

In a 3-quart saucepan, cook onions and garlic in oil, covered, for 10 minutes. Add coriander, dill weed, mace, ginger, cayenne, and nutmeg. Cook covered, 10 minutes longer. In a small saucepan, combine water, cumin seed, cardamom seeds, bay leaves, cloves, and cinnamon: simmer, covered for 10 minutes. Strain. Discard seeds. Add liquid to onions. Add liquid to onions. Roll lamb in turmeric. Add to onions along with salt and pepper. Cover and cook about 30 minutes or till tender. Serve with rice and all or some of the accompaniments (footmen) Makes 6 servings. **You can remove the seeds from honeydew halves and fill the hollows with lime sherbet. This is an excellent dessert (or side dish) with a curry dinner.

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