A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries. Prep time doesn't include 1 hour marinating.
- 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
- 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).
- Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
- Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
- Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
- Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
- Simmer uncovered until the liquid is absorbed.
- Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
- Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
- Serve with rice, raitas and relishes.