Lamb Korma

July 10, 2010 0 Comments

Lamb Korma
Recipe Type: Main
Author: Fieldstown Farm
  • 3 tablespoons vegetable oil
  • 2 garlic cloves, peeled and cruhed
  • 1.25 centimetres root ginger, peeled and chopped(1/2 inch thickness)
  • 2 teaspoons ground corriander
  • 2 teaspoons ground cumin
  • 1 teaspoons chilli powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 onion peeled and sliced
  • 675 grams of lamb cubed (use gigot chops, trim well and dice)
  • 75 grams ground almonds
  • 300 millilitres lamb stock
  • 150 millilitres natural yogurt
  • 85 millilitres double cream
  • desiccated coconut to garnish
  1. Heat the oil in a frying pan. Add garlic, coriander,, cumin, chilli powder, turmeric, and garam masala and cook for 1 minute. Stir in onion and lamb and continue to cook stirring frequently for approx. 7 minutes or until browned.
  2. Add the ground almonds, stock and yogurt to the pan, stir well, reduce the heat and simmer for 1 hour.
  3. Stir in double cream and garnish
For Mushroom Rice
  1. Place 225g basmati rice with 600mls in a pan and boil, stirring occasionally, for 14 minutes. Drain if necessary.
  2. Add 175g sliced closed cap mushrooms, 4 tablespoons of chopped parsley and 1 tablespoon of cardamom pods to the rice and cook gently for 5 minutes
  3. Finally, spoon rice into a serving dish and sprinkle with 1/2 teaspoon of ground cumin.

Serve on a bed of mushroom rice.