Lamb Korma recipe
information
A korma is a mild curry, and because it is popular with everyone it is frequently served by Indian Muslims at the Festival of Id, which celebrates the end of Ramadan, the period of fasting. Chicken is often cooked in this manner and indeed this recipe can be adapted using chicken.
ingredients
2 large onions, sliced
4 cloves garlic
2.5 cm (1 in) piece root ginger, finely chopped
oil
1 kg (2 lb) boned shoulder of lamb, trimmed and cubed
15 g (1 tbsp) ground coriander
10 g (2 tsp) ground cumin
5 g (1 tsp) ground turmeric
1 tomato, peeled and chopped
pinch grated nutmeg
pinch ground cinnamon
pinch ground cloves
salt and pepper
150 ml (1/4 pt) water
10 g (2 tsp) cornflour
15 ml (1 tbsp) water
150 ml (1/4 pt) yoghurt
4 cloves garlic
2.5 cm (1 in) piece root ginger, finely chopped
oil
1 kg (2 lb) boned shoulder of lamb, trimmed and cubed
15 g (1 tbsp) ground coriander
10 g (2 tsp) ground cumin
5 g (1 tsp) ground turmeric
1 tomato, peeled and chopped
pinch grated nutmeg
pinch ground cinnamon
pinch ground cloves
salt and pepper
150 ml (1/4 pt) water
10 g (2 tsp) cornflour
15 ml (1 tbsp) water
150 ml (1/4 pt) yoghurt
method
1. Put half the onions into a blender with the garlic and ginger and blend until smooth.
2. Fry the remaining onion in oil until soft.
3. Remove from the pan and reserve it.
4. Brown the cubed meat, adding more oil if necessary.
5. Remove the meat and keep it with the reserved onion.
6. Add the blended mixture to the pan, stir well and fry for 5 minutes.
7. Lower the heat and add the coriander, cumin and turmeric.
8. Cook these for a further 3 minutes. Add the tomato and cook for 2 minutes.
9. Add the remaining spices and cook them on a gentle heat for 5 minutes, stirring occasionally.
10. Return the meat and onions to the pan with the 150 ml (1/4 pt) of water, bring to the boil, then cover and simmer for 30 minutes.
11. Mix the cornflour with the tablespoon of water and add it to the yoghurt.
12. Stir the yoghurt into the lamb and warm the sauce through.
13. Serve with rice, chapatis, poppadums and chutney.
2. Fry the remaining onion in oil until soft.
3. Remove from the pan and reserve it.
4. Brown the cubed meat, adding more oil if necessary.
5. Remove the meat and keep it with the reserved onion.
6. Add the blended mixture to the pan, stir well and fry for 5 minutes.
7. Lower the heat and add the coriander, cumin and turmeric.
8. Cook these for a further 3 minutes. Add the tomato and cook for 2 minutes.
9. Add the remaining spices and cook them on a gentle heat for 5 minutes, stirring occasionally.
10. Return the meat and onions to the pan with the 150 ml (1/4 pt) of water, bring to the boil, then cover and simmer for 30 minutes.
11. Mix the cornflour with the tablespoon of water and add it to the yoghurt.
12. Stir the yoghurt into the lamb and warm the sauce through.
13. Serve with rice, chapatis, poppadums and chutney.
serving amount
serves 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
