Lamb Korma, a rich, spicy dish, is one of the best known of the Indian curries.
Serves : 4
Preparation time : 15 minutes
Cooking time : 40-50 minutes
Ingredients :
3 tablespoons vegetable oil
1 medium onion
2.5cm piece cinnamon stick
6 cloves
Seeds of 6 small cardamoms
1 bay leaf
1 teaspoon black cumin seeds
2 teaspoons grated ginger
2 cloves garlic, crushed
450g shoulder of lamb, cubed
1 teaspoon chilli powder
1 teaspoon ground coriander
2 teaspoon ground cumin
1/4 teaspoon ground turmeric
140ml natural yogurt
160ml water
1 tablespoon ground almonds
2 green chillies, halved and seeded
2 sprigs fresh coriander leaves, chopped
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Method :
- Fry the onion in the oil until golden brown. Add the cinnamon, cloves, cardamom seeds, bay leaf and the cumin seeds. Fry for 1 minute.
- Add the ginger and garlic and the cubed lamb. Sprinkle over the chilli powder, ground coriander, cumin and turmeric and mix together well.
- Stir in the yogurt, cover the pan and cook over a moderate heat for 10-15 minutes, stirring occasionally.
- Add the water and season, re-cover and simmer gently for 30-40 minutes, or until the meat is tender.
- Just before serving, add the almonds, chillies and coriander leaves. Stir in a little more water if necessary.
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