Recipe by Evie*
From a supermarket magazine, the ground almond mixture makes this one a little different.
Top Review by Mewnshine
I may be spoiled since we live around many Indian food restaurants, but I found this recipe to be OK, not great. A bit too heavy and the spice mixture wasn't quite sweet & interesting enough. This recipe would be GREAT if I was craving this dish and couldn't make it to Indian take-out though - Indian food is tricky. Thanks for sharing!
- 2 lbs boneless lamb, diced
- 2 medium onions, peeled and finely chopped
- 2 inches grated fresh ginger
- 2 -3 garlic cloves, peeled and crushed
- 1⁄2 cup natural yoghurt
- 4 tablespoons oil
- 1⁄2-1 teaspoon chili powder (depending on taste)
- 1 teaspoon dill seed, lightly crushed
- 1 teaspoon salt
- 2 1⁄2 ounces ground almonds
- 1⁄2 cup cream
- 1⁄2 cup toasted cashew nuts (to garnish)
Directions See How It's Made
- Combine half the onions, half of the ginger and half of the garlic in a large mixing bowl and add 3Tbsp of the yoghurt.
- Add diced lamb and stir well until evenly coated with the marinade.
- Cover and marinate for 1-2 hours in the fridge.
- When the meat is ready to cook, heat the oil in a heavy-based saucepan and add remaining onions, ginger and garlic.
- Fry for 10 minutes, stirring occasionally, until golden brown.
- Remove mixture with a slotted spoon to a small bowl.
- Add meat and marinade to the pan and fry until browned on all sides.
- Moisten meat with the remaining yoghurt, then add onion mixture, chili, dill seed and salt.
- Stir well to combine and reduce heat to a low simmer.
- Cover and simmer for 20-30 minutes, until meat is tender, adding 1-2 Tbsp of water if the korma looks to dry.
- Combine ground almonds and cream and stir through the korma.
- Simmer for another 10-15 minutes then serve garnished with the toasted cashew nuts.
- Lovely with hot naan bread and steamed rice.