Lamb Korma

Lamb Korma

piątek, 31 stycznia 2014

Lamb Korma

Time: 24 hrs 20 mins

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.