Nilgiri Lamb Korma

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Lamb – 1 kg boneless (cubed)

Onions – 1 cup (sliced)

Ginger – 1 tablespoon (chopped finely)

Garlic – 2 tablespoons (chopped finely)

Green chilies – 2 ( chopped)

Coriander leaves – 1cup (freshly chopped)

Mint leaves – 1/2 cup chopped

Cashew nuts  – 1/2 cup (roasted and ground to a paste)

Red chilly powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Garam masala – 1/4 teaspoon

Cinnamon stick – 1 inch piece

Cloves – 6

Star anise – 1

Dried Shredded coconut – 1/2 cup

Coconut milk – 1/2 cup

Ginger – 2 inch piece (cut thinly into strips)

Oil – 1/2 cup

Salt to taste

How to:

Grind the ginger, garlic, green chilly, coriander and mint with a cup of water, to form a smooth paste, and keep aside.

Heat oil in a pan and splutter the whole spices (cinnamon, cloves, anise).

Add the onions to the pan and fry till golden brown.

Add the meat, coriander powder, chilly powder, salt and the dried shredded coconut and cook for about 20 minutes.

Reduce the heat and add the ground ginger garlic paste and the cashew paste and cook, stirring it continuously for about 15 – 20 minutes, until the oil separates from the mixture.

Pour in the coconut milk and some water. bring to a boil and cook for about 25 minutes.

Add the garam masala and the chopped ginger strips.

Serve hot with rice or bread.