Lamb Korma

One of the standards of Indian restaurant menus, Lamb Korma is essentially a very simple dish. Traditionally mildly flavoured as it is based on an almond and cream sauce, there are zillions of possible variations but the following is the basic framework. As always, the amount of chilli is very much a matter of taste but bear in mind that a korma is not a spicy hot dish. Rather it is mild and sweet.

Ingredients

2 tblsp sweet chilli sauce.

½ cup sliced almonds.

1 knob fresh ginger, 30mm x 30mm, peeled and chopped.

3 cloves garlic, peeled and chopped.

½ cup plain yoghurt.

½ tsp ground cloves.

1 tsp ground cinnamon.

1 tsp ground coriander.

1 tsp ground cumin.

Salt to taste.

¼ cup olive oil.

500g lean lamb, diced

1 medium onion, chopped

½ cup full cream

Celery greens, chopped, for garnish.

Preparation.

Put the almond, ginger, garlic and chilli sauce into a bowl with half cup of water and blend to a paste with a kitchen wand. Combine with the yoghurt and set aside. Mix the ground spices and the salt together and set aside.

Method.

Heat the oil in a sauté pan over a hot flame and brown the meat all over. Remove and set aside. Add the onion and cook, stirring, for 2-3 minutes until soft. Add the ground spices and stir fry for another 2-3 minutes then add the almond mixture. Cook, stirring, for 5 minutes then return the meat to the pan.

Bring to the boil, reduce heat to a simmer and cook for 1 hour until the meat is very tender. Stir from time to time and add a little water if the mixture becomes too thick. When the meat is cooked, add the cream. Stir through, cook for another 1-2 minutes and serve immediately garnished with the chopped celery greens.

Serve with: Rice pilaf and green salad.

Serves: 2.

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