LAMB KORMA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix together the yogurt, saffron mixture and the salt. Pour over the lamb pieces in a bowl, cover and marinate for about 1-2 hours.
- Heat the ghee in a pan, add the ground cardamom, cinnamon, cumin and ground coriander and cook for a minute or two.
- Stir in the spicy paste and cook, stirring frequently, for a further 3-5 minutes.
- Add the coconut milk with the marinated lamb and the marinade, bring to the boil.
- Cover and cook, stirring occasionally for about 30-45 minutes or until the lamb is tender and the sauce is thick.
- Stir in the chopped fresh coriander and the caster sugar. Serve hot, garnished with coriander leaves and toasted flaked almonds.
INGREDIENTS
- 750 grams, boneless leg of lamb, cubed
- 250 ml coconut milk
- ½ teaspoon ground cardamom
- ½ teaspoon cinnamon
- 150 grams natural yogurt
- 2 teaspoons ground cumin
- 2 tablespoons ghee
- 2 teaspoons ground coriander
- 2 tablespoons chopped fresh coriander
- ½ teaspoon caster sugar
- Few saffron strands, soaked in little boiling water
- Salt, to taste
Spicy Paste
- 2 onions, chopped
- 3-4 garlic cloves, chopped
- 1 inch piece fresh root ginger, chopped
- 2-3 green chillies, deseeded and chopped
- 50 grams ground almonds
- 150 ml water
- 25 grams flaked almonds, toasted, to garnish
- Fresh coriander leaves, to garnish
5 comments for “Lamb Korma”
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