Lamb Korma

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.

Print Recipe

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