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
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
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.
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ALSO SEE: Lightened-up chicken Korma
This recipe was originally published on Woman&Home Magazine
