Public recipe with member extras
Camel Milk Lamb Korma
Tender lamb simmered in a fragrant, mild curry finished with camel milk and ground cashews.
Beef & Lamb Mains · Weekend Entertaining · Mild Curry Nights
What you need
Ingredients
- 2 tbsp Ghee
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tsp Garam Masala
- 1 1/2 lbs Lamb Shoulder, cubed
- 1/4 cup Ground Cashews
- 1 cup Camel Milk
- Fresh Mint, to finish
Method
Instructions
- Melt the ghee and sauté the onion until golden, about 8 minutes.
- Add garlic, ginger, and garam masala, and toast 30 seconds.
- Add the lamb and sear on all sides.
- Stir in the ground cashews, cover, and simmer over low heat 1 to 1.5 hours until the lamb is fork-tender.
- Remove from direct heat, stir in the camel milk, warm gently, and finish with fresh mint.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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