Fragrant spices, tender lamb and a thick spicy sauce, a genuine lamb korma is a wonderful meal, to fill the house with tantalizing aromas while it is cooking. Authentic Indian dishes frequently have an intimidatingly long list of ingredients, but most of these are the spices and easy enough to assemble, so it is well worth cooking a lamb korma and roasting the spices from scratch, for the depth of flavour and added richness.
Recipe for Lamb Korma
Ingredients for 6 people
3 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon dessicated coconut
4 medium onions, roughly chopped
5 cloves garlic, peeled and chopped
4 cm length ginger, peeled and chopped
1 large tomato, peeled and chopped
1 teaspoon ground turmeric
6 tablespoons vegetable oil
5 cardamom pods
7 black peppercorns
2 bay leaves
1 cinnamon stick about 5-6 cms
2 dried chilli peppers
1.5 kg cubed lamb shoulder, patted dry
1 tablespoon plain yoghurt
2 teaspoons salt
1 teaspoon garam masala
fresh coriander leaves to garnish
In a small heavy based frying pan, toast the coriander, cumin and coconut over a medium heat for 2-3 minutes, stirring, until the spices darken. Remove from heat.
Put the onions, garlic and ginger in a food processor with the tomato and turmeric and blitz to a smooth paste.
In a heavy based casserole, heat 4 tablespoons of the vegetable oil over a medium heat. Add the cardamom, cloves, peppercorns, bay leaves, cinnamon and chillies and stir well. After a minute, add the meat a few pieces at a time to brown. Brown all the meat in batches, then remove to a warm plate with the whole spices.
In the same pot, add the rest of the vegetable oil and heat. Add the onion paste from the food processor and stir over a medium heat. If it starts to stick, lower the heat and add a little water. Keep cooking for about 5 minutes. Add the toasted spices and continue to cook for another 5 minutes, stirring all the while. Add the yoghurt and stir again.
Return the meat to the pan with the sauce, add the salt and enough water just to cover the meat. Cook covered at a simmer for at least 1 hour or until the meat is tender. Add the garam masala and cook for 5 more minutes.
Serve with rice or puris garnished with fresh coriander leaves.
Love Indian food but don’t feel like cooking it yourself? Book a table at one of Derby’s finest Indian restaurants and revel in the spices.