Lamb Korma Recipe

Lamb Korma Recipes

Ingredients :

750g (1.5 lb) boneless leg of lamb, cut into cubes

150ml (1/4 pint) natural yogurt

1/2 tsp saffron threads, soaked in 2 tbsp boiling water for 10 minutes

1 tsp salt

2 tbsp ghee

1/4 tsp ground cardamom

1/2 tsp cinnamon

1.5 tsp ground cumin

300ml (1/2 pint) coconut milk

3 tbsp chopped coriander leaves


Curry paste -

2 onions, finely chopped

3 garlic cloves, chopped

2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped

2 green chilies, deseeded and chopped

50g (2 oz) ground almonds

150ml (1/4 pint) water

Method :

Put the lamb in a non-metallic bowl. Mix together the yogurt, saffron and its water and the salt. Pour over the lamb, cover and leave to marinate for 2 hours.

Place the curry paste ingredients in a blender or food processor and blend to a smooth paste.

Heat the ghee in a frying pan, add the cardamom, cinnamon and cumin and fry over a low heat for 1 minute. Stir in the curry paste and cook, stirring frequently, for another 5 minutes.

Add the coconut milk and the lamb and saffron yogurt, bring to the boil, then turn down the heat. Cover and cook very gently, stirring occasionally, for 45 minutes, or until the lamb is tender and the sauce is thick.

Stir in 2 tbsp of the coriander leaves and serve with the rest of the coriander scattered over the top.

Serves 4

This favorite mild lamb curry is cooked with yogurt, coconut milk, saffron, ginger and ground almonds. Serve with cold beer for a perfect summer supper.

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