Rampuri korma Recipe

How to Make Rampuri korma

• 1.Add Clarified butter to a pot, set to medium heat, add cardamom, cinnamon and cloves and stir until the cardamom changes colour.
• 2.Then add onions and stir and roast until the onions are golden brown. Add the lamb, increase heat and stir and roast for a minute.
• 3.Reduce heat to medium, add ginger and garlic pastes, salt and stir. Then add coriander powder and stir and roast until fat appears on the sides.
• 4.Now add yoghurt followed by the red chilli powder and continue to stir and roast until fat appears on the sides.
• 5.Add cashew paste and stir and roast until fat appears on the sides.Add half a litre of water (or lamb stock; recipe on page xx), bring to a boil, cover, reduce heat and simmer, stirring occasionally until lamb is fully cooked.
• 6.Remove from heat and pick out the lamb pieces from the pot into a new pan. Sprinkle the cardamom, pepper, mace, rosewater and saffron on the lamb.
• 7.Now strain the gravy through a fine mesh soup strainer into the new pan.Bring to a boil, adjust the seasoning and remove.Transfer to a bowl and serve.