Lamb Qorma, Pakistani-Style
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Ingredients
- 800 g diced lamb shoulder
- 2 onion, sliced
- 3 tbsp ghee
- 150 g natural yoghurt
- 4 garlic cloves
- 15 g fresh ginger, grated
- 2 tsp ground coriander
- 1 tsp garam masala
- 4 green cardamom pods
- 1 cinnamon stick
Nutrition (per serving)
- Calories
- 637 kcal
- Protein
- 37.5 g
- Carbohydrate
- 10.8 g
- of which sugars
- 7.3 g
- Fat
- 50 g
- of which saturates
- 24.3 g
- Fibre
- 2.2 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a large pan and fry the onions for 12 minutes, stirring often, until deep golden brown.
- 2
Add the cinnamon stick and green cardamom pods and fry for 30 seconds, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Add the diced lamb shoulder, ground coriander and garam masala, and brown for 6 minutes.
- 4
Whisk the natural yoghurt until smooth and stir it in a spoonful at a time, then add 200ml water, cover and simmer gently for 45 minutes, stirring occasionally, until the lamb is tender.
- 5
Uncover and simmer for 10 minutes more to thicken the gravy to a creamy consistency.
- 6
Serve with rice or naan.
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