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Ingredients
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Meat
Spices
Vegetables
Liquids
Others
Method
Preparation
- 1
- 2
Cook the Spices
Add the ground cumin, ground coriander, garam masala, turmeric, and chili powder to the pot. Stir well and cook for 2-3 minutes until the spices are fragrant.
- 3
Brown the Lamb
Add the cubed lamb to the pot and sear on all sides until browned. This should take about 5-7 minutes.
- 4
Add Tomato Puree and Liquid
Stir in the tomato puree, followed by the coconut milk and water. Bring the mixture to a gentle simmer.
- 5
Simmer the Korma
Cover the pot and let the korma simmer on low heat for about 1.5 to 2 hours, or until the lamb is tender. Stir occasionally and add salt to taste.
- 6
Garnish and Serve
Once the lamb is tender, remove from heat and garnish with fresh cilantro. Serve hot with rice or gluten-free naan.
