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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 4 |
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A wonderfully tender lamb dish adapted from A Taste of Asia cookbook. A great curry that has become a favourite in our household. Korma's are not saucy curries. Prep time doesn't include 1 hour marinating. Ingredients:
1 kg boneless lamb, cut into 3cm cubes |
1 medium onion, chopped |
2 teaspoons fresh ginger, grated |
3 garlic cloves, roughly chopped |
1 tablespoon coriander seed |
2 teaspoons ground cumin |
1 teaspoon cardamom pod |
1/2 teaspoon salt |
1 teaspoon chili flakes, depending on taste (less (or more) |
2 tablespoons ghee |
1 medium onion, extra, sliced |
2 tablespoons tomato paste |
1/2 cup yoghurt |
Directions:
1. Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
2. Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
3. Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
4. Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
5. Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
6. Simmer uncovered until the liquid is absorbed.
7. Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
8. Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
9. Serve with rice, raitas and relishes.
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