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Lamb Korma

serves 3-4

Ingredients

1lb lamb

4 tablespoons natural yoghurt

3 large onions, chopped

2 cloves of garlic

1 inch piece of ginger

3 tablespoons of ghee

8 black peppercorns crushed

4 green cardamom pods coarsley crushed

2 cloves crushed

salt to taste

1 teaspoon chilli powder

2 teaspoons of coriander

1 pint of water

fresh chopped coriander

Method

  1. Remove any excess fat from the meat. Cut into cubes.
  2. place 2 of the onions, garlic and ginger in a blender or food processor and blend to a smooth paste.
  3. Heat the ghee in a  wok. Add the remaining roughly chopped onion, and stirring frequently, fry to a pale golden colour. Add the crushed spices, salt and meat. Stirring constantly fry the meat for 5 to 8 minutes to a rich brown colour. The ghee will start to separate at this stage.
  4. Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned.
  5. Add the chilli powder and ground coriander. Stir well, then add the drained yoghurt 1 tablespoon at a time stirring continuously, fry until the ghee again starts to separate.
  6. Soon after this the sauce or the masala will start to stick to the bottom of the pan. Add the water at this stage. Mix well.
  7. Cover with a tight fitting lid, reduce the heat and simmer for 1 1/2 hours or until the meat is really tender and the sauce has thickened. Transfer to a serving dish sprinkle with fresh coriander and enjoy.
  
 

 

   
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                                              Last modified: October 17, 2003