White Lamb Kurma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 1/2 kg - lamb
  • 1 - onion
  • 1 small sized - tomato
  • 1 tbsp - grated fresh coconut
  • 7 - cashew nuts
  • 2 tsp - ginger garlic paste
  • 1 tsp - cumin seeds
  • 1/2 tsp -fennel seeds
  • 1/2 inch stick - cinnamon
  • 1 - cardamom
  • 1 - cloves
  • 3 - green chilli, small sized or 2 medium sized
  • 1/2 cup - peas
  • 1/2 cup - potatoes, chopped
  • coriander leaves for garnishing
  • 1 tbsp - oil
  • salt as required

How to Make White Lamb Kurma

  • Dry fry the coconut along with the spices and cashew nut until a nice aroma arises from the spices.
  • Make sure the coconut colour does not change because then the colour of the gravy also changes.
  • Grind the mixture along with the green chilly into a smooth paste.
  • Heat oil in a pan, add ginger garlic paste and finely chopped onions, saute it until the onion becomes transparent in colour.
  • Now add the lamb pieces and stir well, add tomatoes and enough water to cover the pan and cook till the lamb is properly cooked (5-6 whistles in a pressure cooker).
  • Now add the chopped vegetables and the ground paste, allow the gravy to boil until oil floats on top.
  • Add salt to taste.
  • Finally add the chopped coriander leaves.
  • Serve warm.
  • Recipe Courtesy: Taste of Pearl City

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