One of the best known Indian curries, a korma is rich, spicy and a traditional favourite.
3 tbsps vegetable oil
1 medium onion, sliced
2.5 cm (1 inch) piece cinnamon stick
6 cloves
Seeds of 6 small cardamoms
1 bay leaf
1 tsp black cumin seeds
2 tsps ginger paste, or grated fresh ginger
1 tsp garlic paste, or 2 cloves garlic, crushed
450 g (1 lb) shoulder of lamb, cubed
1 tsp chilli powder
1 tsp ground coriander
2 tsps ground cumin.
1/4 tsp ground turmeric
140 ml (1/4 pint) natural yoghurt
160 ml (6 fl oz) water
Salt to taste
1 tbsp ground almonds
2 green chillies, halved and seeded
2 sprigs fresh coriander leaves, chopped
1 medium onion, sliced
2.5 cm (1 inch) piece cinnamon stick
6 cloves
Seeds of 6 small cardamoms
1 bay leaf
1 tsp black cumin seeds
2 tsps ginger paste, or grated fresh ginger
1 tsp garlic paste, or 2 cloves garlic, crushed
450 g (1 lb) shoulder of lamb, cubed
1 tsp chilli powder
1 tsp ground coriander
2 tsps ground cumin.
1/4 tsp ground turmeric
140 ml (1/4 pint) natural yoghurt
160 ml (6 fl oz) water
Salt to taste
1 tbsp ground almonds
2 green chillies, halved and seeded
2 sprigs fresh coriander leaves, chopped
method
1. Fry the onion in the oil until golden brown. Add the cinnamon, cloves, cardamoms, bay leaf and the cumin seeds. Fry for 1 minute.
2. Add the ginger and garlic pastes and the cubed lamb. Sprinkle over the chilli powder, ground coriander, cumin and turmeric and mix together well.
3. Stir in the yoghurt, cover the pan and cook over a moderate heat for 10 - 15 minutes, stirring occasionally
4. Add the water and salt to taste, re-cover and simmer gently for 30 - 40 minutes, or until the meat is tender.
5. Just before serving, add the almonds, chillies and coriander leaves. Stir in a little more water if necessary to produce a medium-thick gray.
2. Add the ginger and garlic pastes and the cubed lamb. Sprinkle over the chilli powder, ground coriander, cumin and turmeric and mix together well.
3. Stir in the yoghurt, cover the pan and cook over a moderate heat for 10 - 15 minutes, stirring occasionally
4. Add the water and salt to taste, re-cover and simmer gently for 30 - 40 minutes, or until the meat is tender.
5. Just before serving, add the almonds, chillies and coriander leaves. Stir in a little more water if necessary to produce a medium-thick gray.
serving amount
serves 4
rate this recipe
7.5
out of 10
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