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Home Cooking

Lamb korma too thin?


Home Cooking 3

Lamb korma too thin?

mmmcqueen | Jun 21, 2010 07:07 PM

Based on the 5 cookbooks thread I got the Classical Indian Cooking by Julie Sahni. I immediately set out after making lamb korma, my favorite dish.

The book calls for simmering the lamb for two hours in a covered pot. The result is supposed to be a sauce that reduces to almost nothing, barely enough to cover the meat. I usually braise uncovered but decided to follow the recipe precisely and left the lid on.

But after an hour the result was a thin and soupy liquid that seemed to be more than I had started with. I decided to leave the lid askew and at the two hour mark it is scarcely better.

What am I doing wrong? Suggestions?

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