@cookingwzainab: Easy lamb korma Reserved for weddings growing up, but now mastered in my own kitchen I used a packet masala this time… keeping it simple, next time I’ll grind my own, just for you Save this recipe for a trip down memory lane Ingredients: 3 tbsp ghee 2 large white onions, thinly sliced 2 tbsp ginger & garlic paste 1 kg lamb shoulder, cut into bite sized pieces 1 packet korma masala 100g Greek yoghurt 2–3 green chillies Small handful of fresh coriander, chopped Heat the ghee in a heavy-bottomed pot. Add the onions and cook slowly until golden brown. Remove and set aside to cool. In the same pan, add the lamb (you shouldn’t need more oil, the fat will render down). Fry until browned all over. Add the korma masala and mix well so the lamb is fully coated in the spices. Pour in 500ml of water and bring to a simmer. Gradually stir in the yoghurt, then add the green chillies. Cover with a lid and cook gently on low heat for 1.5–2 hours, until the lamb is tender. Remove the lid and continue simmering until the sauce has thickened. Blitz the fried onions with a splash of water to make a paste. Stir this into the curry once the sauce has thickened. Finish with fresh coriander and serve hot with naan or rice. #LambKorma #ShaadiKorma #PakistaniFood #EasyRecipes #IndianFood

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Wednesday 24 September 2025 17:56:04 GMT