• Lamb Korma

    There is no better curry in the world than a Lamb Korma that is cooked right. The English food writer Pat Chapman writes in his book India Food and Cooking, that “Korma probably derived from the Persian Koresh, a ghee-based mild stew the Moghuls Indianised using cream, yogurt, ground almonds, saffron, and aromatic spices” (Source). Try this Lamb Korma recipe:

    TOTAL TIME 2 hours 30 minutes | SERVES 4

    INGREDIENTS

    • 3 garlic cloves
    • 5cm piece fresh ginger, peeled and roughly chopped
    • 1kg lamb leg, cut into chunks
    • 1 large onion, roughly chopped
    • 1 cinnamon stick
    • 8 cardamom pods
    • 5 cloves
    • ½tsp caraway seeds, lightly crushed
    • 2 bay leaves
    • 400ml chicken or lamb stock
    • 50g desiccated coconut, unsweetened if possible
    • 100ml coconut cream
    • 100g plain yoghurt
    • Good squeeze lemon juice

    METHOD

    BLEND the garlic and ginger to a paste using a food processor, then set aside.

    HEAT a large, non-stick pan on medium heat. Brown the lamb in batches, then set aside. Add the onion, stirring occasionally until lightly browned; add a splash of water if it looks too dry. Add the garlic and ginger paste, and fry for a further 1 to 2 minutes. Add the cinnamon, cardamom, cloves, caraway, and bay leaves, and stir for 1 minute.

    RETURN the lamb to the pan along with the stock, desiccated coconut, and coconut cream. Bring to the boil, then simmer for 2 hours or until tender.

    TO serve, season and stir in the yogurt and lemon juice.

    Lamb Korma

    Dinner Indian, Persian
    By Habari Media Staff Serves: 4
    Total Time: 2 hours 30 minutes

    There is no better curry in the world than a Lamb Korma that is cooked right. The English food writer Pat Chapman writes in his book India Food and Cooking, that "Korma probably derived from the Persian Koresh, a ghee-based mild stew the Moghuls Indianised using cream, yogurt, ground almonds, saffron, and aromatic spices" (Source). Try this Lamb Korma recipe:

    Ingredients

    • 3 garlic cloves
    • 5cm piece fresh ginger, peeled and roughly chopped
    • 1kg lamb leg, cut into chunks
    • 1 large onion, roughly chopped
    • 1 cinnamon stick
    • 8 cardamom pods
    • 5 cloves
    • ½tsp caraway seeds, lightly crushed  
    • 2 bay leaves
    • 400ml chicken or lamb stock
    • 50g desiccated coconut, unsweetened if possible
    • 100ml coconut cream
    • 100g plain yoghurt
    • Good squeeze lemon juice

    Instructions

    1

    BLEND the garlic and ginger to a paste using a food processor, then set aside.

    2

    HEAT a large, non-stick pan on medium heat. Brown the lamb in batches, then set aside. Add the onion, stirring occasionally until lightly browned; add a splash of water if it looks too dry. Add the garlic and ginger paste, and fry for a further 1 to 2 minutes. Add the cinnamon, cardamom, cloves, caraway, and bay leaves, and stir for 1 minute.

    3

    RETURN the lamb to the pan along with the stock, desiccated coconut, and coconut cream. Bring to the boil, then simmer for 2 hours or until tender.

    4

    TO serve, season and stir in the yogurt and lemon juice.

    Made this Lamb Korma recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: Lightened-up chicken Korma

    Lightened-up chicken Korma

    This recipe was originally published on Woman&Home Magazine

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