Lamb Korma

Recipe by Fairy Nuff
READY IN: 24hrs 20mins
SERVES: 4-6
YIELD: 4-6 serves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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