Lamb korma

By admin
06 May 2011

Serves 6 reparation time: 20 min Cooking time: 1½-2 hours

MEAT 30 ml (2 T) oil 1,5 kg deboned leg of lamb, cubed

NUT PASTE 1 packet (100 g) blanched almonds or cashews, toasted 45 ml (3 T) sesame seeds 5 cm piece fresh ginger, peeled 4 cloves garlic, peeled 3 onions, quartered juice of 1 lemon 30 ml (2 T) oil

SPICE MIXTURE 15 ml (1 T) ground coriander 15 ml (1 T) ground cumin (jeera) 3 ml (generous ½ t) turmeric 2 ml (½ t) ground cloves 6 cardamom pods (optional) 2 whole cinnamon sticks

TO COMPLETE 200 ml plain yoghurt 10 ml (2 t) cornflour 500 ml (2 c) water salt and ground black pepper   MEAT Heat the oil in a pan and brown the meat.

NUT PASTE Blitz together the nuts, sesame seeds, ginger, garlic, onions and lemon juice in a food processor to make a paste.

Remove the meat from the pan, add the oil to the pan, heat and, stirring continuously, fry the paste for about 5 minutes or until golden brown.

SPICE MIXTURE Add the spices and stir-fry for 1-2 minutes.

TO COMPLETE Blend the yoghurt, cornflour and water.

Return the meat to the pan and add the yoghurt mixture.

Season.

Cover and simmer for 1-1½ hours.

Serve with basmati rice.

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