Lamb Korma with Chapatis

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g lamb, cut to size
  • 2 tablespoon coriander
  • teaspoon ⅛ cardamom, ground
  • 0.5 teaspoon ½ cumin, white
  • 0.5 teaspoon ½ fenugreek
  • Saffron (a letter), threads or ground
  • 4 carnation (s)
  • 0.5 stick ½ cinnamon (alternatively possibly cassia bark)
  • 4 tablespoon coriander greens, fresh or dried
  • 0.5 teaspoon ½ galangal, fresh or dried, in one piece
  • 500 g yourt (3.5%), rather sour, not Greek
  • 1 small Can (s) tomato (s), diced
  • 2 tablespoon salt
  • 5 pepper-grains, black
  • 4 chilli pepper (s), red, dried, stem and seeds removed
  • 1 ginger, approx. 4 cm
  • 5 cloves garlic
  • 5 medium onion (s) (can also be large)
  • 5 tablespoon ghee or clarified butter
  • 200 ml water
  • 50 g cashew nuts, unsalted
  • 500 g flour (atta flour, from Turkish or Indian shops or Asian shops)
  • 1 tablespoon salt
  • 300 ml water
  • 2 tablespoon ghee, liquid
  • 4 tablespoon poppy seeds, white
Lamb Korma with Chapatis
Lamb Korma with Chapatis

Instructions

  1. Roast coriander, cumin, fenugreek, peppercorns in a dry pan until it smells clearly aromatic. Then put the ingredients in a larger blender - if necessary, grind in a mortar beforehand.
  2. Add garlic, white poppy seeds, chilli peppers, galangal, water, cloves, saffron, cinnamon, ginger, 1-2 tablespoons of salt and cashew nuts to the mixer and mix for a few minutes on a high level to form a thin paste Strip back into the mixer, add water if necessary
  3. In the meantime, cut the meat to size and remove the tendons and skins and marinate in the paste for about 2 hours.
  4. Peel the onions, chop or cut into small pieces and fry them with the 5 tablespoons of ghee over high heat. Add the meat together with the marinade or seasoning paste. Add coriander leaves, yogurt and tomatoes and bring to the boil over high heat. Then switch it down and continue to simmer on a low to medium flame for about 30-40 minutes.
  5. While the lamb korma is simmering, knead a dough for the chapatis from 250-300 ml of water, atta flour, 1 tablespoon of salt and 2 tablespoons of liquid ghee. Roll one or two approx. 3 cm thick sausages out of it and cut them into approx. 3 cm long pieces. Then use a rolling pin to form flat cakes from the approx. 3 x 3 x 3 cm pieces.
  6. These are fried in a dry, coated pan over high heat on both sides for a short 20-40 seconds each. Then you add a teaspoon of ghee and swirl it so that all the flatbreads absorb it and rise in the pan. The cakes are then removed from the pan and set aside until all (approx. 20-40 pieces) are ready.
  7. The flatbreads are served hot with the korma. If necessary, you can cook rice (e.g. Basmati) with 1-2 cardamom pods or a pinch of black cumin (not black cumin!) As an additional side dish.
  8. Note: This may not be a traditional preparation method, but it works quite easily and it tastes delicious!
  9. In any case, you should avoid taking too much cardamom and you should use a more acidic yoghurt.
  10. The whole thing makes 4 ample servings.

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