Lamb Korma
105 mins (prep 15, cooking 90)
19 ingredients
6 servings
In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Sweet Tomato Chutney 482649.

Categories:  lamb~sheep , served-hot , indian , <-4-hours , equipment , low-carb , low-in... , time-to-make , presentation , main-dish , pork , meat , from-scratch , stove-top ,
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Serving Size (119.9 g)
Servings 6
Amount per Serving
Calories 86.89 Calories from Fat 23.58
% Daily Value *
Total Fat 2.62g 24.14%
Saturated Fat 1.39g 41.56%
Trans Fat 0.0g %
Cholesterol 6.9mg 13.8%
Sodium 321.89mg 80.47%
Total Carbohydrate 14.35g 28.7%
Dietary Fiber 2.46 g 58.92%
Sugars 3.81 g %
Protein 3.08g 37.0%
Vitamin A 499.69IU% Vitamin C 34.36mg%
Calcium 116.46mg% Iron 2.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooking oil, ground cumin, ground turmeric, ground red pepper, boneless lamb, plain yogurt