Lamb Korma

Ingredients
Serves 4-6 - Preparation time 30 Minutes, plus marinating the lamb
Cooking time: 1 hour

(1 1/2) lb boneless leg of lamb, cubed
(1/2) cup plain yogurt
(1/2) tsp saffron threads, infused in 2 tbls of boiling water for 10 minutes
(1) tsp salt
(2) tbls ghee
(1/4) tsp ground cardamom
(1/2) tsp cinnamon
(1 1/2) tsp ground cumin
(1 1/2) tsp ground coriander
(1) cup coconut milk
(2) tbls chopped cilantro
(1/2) tsp sugar

Blended Mixture:
(2) onions, chopped
(3) garlic cloves, chopped
(1) inch piece of fresh ginger, chopped
(2) green chilies, deseeded and chopped
(1/2) cup ground almonds
(1/2) cup water

To Garnish:
Cilantro leaves
1/4 cup flaked almonds, toasted

Marinating
Place the pieces of lamb in a bowl. Mix together the yogurt, saffron and its water and the salt. Pour over the lamb, cover and leave to marinate for 2 hours.
Blended Mixture
Place the ingredients for the blended mixture in a blender or food processor and blend to a thick paste. Set the mixture aside.
Cooking
Heat the ghee in a pan and add the ground cardamom, cinnamon, cumin, and ground corriander. Cook over a gentle heat for 1 minute. Stir in the blended paste and cook, stirring frequently, for a further 5 minutes. Add the coconut milk and the lamb and saffron yogurt, bring to a boil & lower the heat. Cover the pan and cook very gently, stirring occasionally, for 45 minutes, or until the lamb is tender and the sauce is thick. Stir in the chopped cilantro and sugar. Serve hot over basmati rice, garnished with cilantro leaves and toasted flaked almonds.

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Romanian Chicken Soup

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Sweet & Sour Chicken