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Lamb Khorma
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Ingrédients
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1 kg Lamb 1½" dice |
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10 gms Garlic Paste |
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10 gms Ginger Paste |
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5 gms Salt |
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10 ml Canola Oil |
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900ml (2 bottles) Dunya Khorma Sauce |
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150 ml (approx) Chicken Stock |
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60 ml Cream 35% |
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50 gms Butter Soft |
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2 Tbsp Fresh Chopped Cilantro |
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1 Tsp Fresh Ginger Fine Julienne |
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Instructions
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1 |
Marinate Lamb dices in garlic, ginger, oil and salt. |
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2 |
Simmer in well seasoned stock till tender. |
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3 |
Strain meat and reserve stock. |
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4 |
Heat Khorma Sauce and mix in strained meat with some stock and simmer for few minutes. Add more stock to adjust thickness as required. |
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5 |
Finish with cream and butter sprinkled with chopped fresh coriander leaves and ginger juliennes. |
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Chef's Note: Proportion of Lamb to sauce is 1:1 ratio by weight.
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