Review of the Cilantro Lamb Korma Recipe
Hi, Ray here again.
I continued my recipe reviews with another Curry Focus lamb curry, after last week’s wonderful Keema Lamb Curry. I love the flavor that cilantro gives to a curry and decided to try the recipe for Cilantro Lamb Korma.
The recipe is for a large curry and serves from 6 to 8 people. I had lots of space in the freezer so the leftover curry can be stored away for later.
Yet again, this is a very simple recipe.
I prepared the first set of ingredients, mixed them up in my largest saucepan, and it wasn’t too long before the curry was nicely simmering.
I think that I may have put too much water into the curry because there was a lot of juice in the curry when it was only half way through the simmering phase. So I took off the lid completely to let more of the liquid to evaporate. The curry thickened up quite a lot because of this so I had made a good call.
I started to microwave the rice with about 15 minutes of simmer time still to go.
I added the milk and ground almonds into the curry when the simmering was finished. After mixing well, I mixed in the cream and cilantro.
The korma was served to the diners on the rice.
The curry was well liked. There was a lovely creamy taste with a great flavor of cilantro and almonds.
I was a bit worried about the large amount of onion in the curry. But there wasn’t a problem because there was not an overpowering taste of onions.
One thing that did confuse me was the addition of ½ cup of vegetable oil. Why was the vegetable oil needed? I can only assume it has something to do with the combination of flavours that are in the cooked curry. If you know why the oil was added can you email me and let me know?
The Cilantro Lamb Korma curry received a score of 7.5 out of 10 with a spice/heat rating of mild.
This is a great curry that is very easy to make, with delicate flavours, and won’t destroy your tastebuds.
