Lamb (or beef) korma with almonds, pecans, and sour cream from An Invitation to Indian Cooking (page 68) by Madhur Jaffrey

  • almonds
  • Chinese parsley
  • ground cinnamon
  • ground coriander
  • sour cream
  • ground cumin
  • garlic
  • fresh ginger
  • lamb shoulder
  • mace
  • nutmeg
  • onions
  • turmeric
  • tomato sauce
  • ground cloves
  • pecans
  • cardamom pods
  • frying oil of your choice
  • EYB Comments

    Can substitute lamb shanks, lamb neck, lamb legs, or stewing beef for lamb shoulder.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb shanks, lamb neck, lamb legs, or stewing beef for lamb shoulder.

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