Lamb Koorma

15 Oct

LambKoorma This is an Indian dish made with Lamb and onions in a creamy, mild, curry sauce served over rice.

-By Carrie (Strommen) Lennie


2 lbs of lamb, cut into bite-sized pieces
1 cup butter
½ cup chicken broth
3 Tbsp oil
3 onions, thinly sliced
1 garlic clove, crushed
1-inch fresh ginger, grated
1 tsp mild chili powder
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp salt
1 Tbsp chickpea flour
½ cup milk
2 cups heavy cream
fresh cilantro leaves to garnish
freshly cooked rice, to serve


  1. In a large frying pan, brown lamb in butter. Reduce heat to low, add garlic and onions, and simmer for 3 minutes. Add the ginger, chili powder, turmeric, ground coriander, cardamom, cinnamon, and salt. Cook for an additional 5 minutes. Add chicken broth and cook for 2 more minutes.
  2. Blend the chickpea flour with a little of the milk and add to the pan, then stir in the remaining milk. Bring to a boil, stirring, then reduce the heat, cover, and simmer for 25 minutes. Stir in the cream, cover, and simmer for an additional 15 minutes.
  3. Garnish with cilantro leaves and serve with freshly cooked rice.
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Posted by on October 15, 2011 in Main Dishes


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