Asian

Malay lamb korma is for Dinner.

Malay lamb korma takes 20 minutes to prepare.

Malay lamb korma takes 90 minutes to cook.

Malay lamb korma makes 2 servings.

The ingredients for Malay lamb korma are:

1 tbsp olive oil
250g lean lamb, cut into 5cm/2in cubes
1 onions, peeled, thinly sliced
1cm root ginger, peeled, grated
1 clove garlic, peeled, crushed
? tbsp Malaysian curry powder (see separate recipe)
0.5 tsp chilli powder
? tsp saffron strands, soaked in 30ml warm water
50g cashew nuts, blended to a paste with 1 tbsp water
1 cinnamon stick
125ml plain yoghurt
1 tomatoes, cut into quarters

Here is how you make Malay lamb korma:

1. Heat 0.5 tablespoon of the oil in a lidded wok, add the lamb, in batches if necessary, and stir-fry for 2-3 minutes, or until browned all over. Remove the lamb from the wok and set aside.2. Heat the remaining oil in the wok used to cook the lamb and fry the onion, ginger, garlic, the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn).Add the reserved lamb to the wok and season to taste, with salt. Stir until well combined. Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 1?-1? hours. (You may need to add more water if the mixture begins to dry out.)Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes.Serve with rice garnished with coriander leaves.Number of Servings: 2Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Malay lamb korma is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 480.4

• Total Fat: 26.9 g
• Cholesterol: 85.0 mg
• Sodium: 144.1 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 4.4 g
• Protein: 35.0 g

Malay lamb korma is Asian cuisine.