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Lamb Korma

Korma is generally a mild curry for either chicken, beef or lamb. It has a characteristically creamy, silky and deep rich texture. The flavour is based on a combination of yoghurt or coconut milk, almonds and gentle spicing enhanced by cooking slowly and carefully on low temperature.

Ingredients:

  • 500g lean lamb cut into 2½ cm cubes
  • 2 tablespoons ghee
  • 1 onion finely chopped
  • 1 clove garlic chopped
  • 1/3 cup ground almonds
  • 1 cup natural yogurt
  • 2 tablespoons Korma curry blend
  • pinch (15-20) saffron threads
  • 1 tablespoon finely chopped coriander leaves to garnish
  • salt to taste

Preparation:

  1. Soak the saffron in 1 tablespoon warm water.
  2. Heat the ghee (or oil if using) in a large saucepan (or flameproof casserole dish if transferring to oven later) over medium heat. Add  the onion and cook, stirring occasionally until lightly golden. Add the garlic and Korma curry Blend, and cook for another 1-2 minutes. If the paste starts to dry out or stick to the pan, add small amounts of water (a tablespoon at a time) to deglaze the base,
  3. Add the lamb, stirring well to coat, then add the almonds, ½ cup of water, the saffron with soaking water, and the yogurt. Mix well and bring to a simmer, then either reduce heat to low and cook covered, stirring occasionally or cover and cook in the oven (preheated to 100°C or 80°C fan-forced). Either way, cook for 2 hours or until lamb is very tender and sauce thickens slightly.
  4. Sprinkle with fresh coriander before serving.
Serve with basmati rice.

Preparation: 20 minutes    Cooking: 2½ hours

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