Main Courses Recipes - Lamb Korma Recipe

Ingredients

• 700g/1 1/2lb boned leg of lamb (cubed)

• 1/2 teaspoon saffron threads

• 150ml/1/4pt natural yogurt

• 1 teaspoon salt

• 2 tablespoons ghee

• 1/4 teaspoon ground cardamom

• 1/2 teaspoon ground cinnamon

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons ground coriander

• 225ml/8fl oz coconut milk

• 2 tablespoons chopped fresh coriander

• 1/2 teaspoon caster sugar

For the blended mixture:

• 2 onions (chopped)

• 3 garlic cloves (chopped)

• 2.5cm/1in piece of fresh root ginger (chopped)

• 2 green chilies (deseeded and chopped)

• 50g/2oz ground almonds

• 150ml/1/4pt water

Serves 4

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Method:

1. Place the lamb in a bowl. Infuse the saffron in 2 tablespoons of boiling water for 10 minutes. Mix together the yogurt, saffron and its water and the salt. Pour over the lamb, cover and leave to marinate for 2 hours.

2. Place the ingredients for the blended mixture in a blender or food processor and blend to produce a thick paste. Set aside.

3. Heat the ghee in a saucepan, add the cardamom, cinnamon, cumin and coriander, and cook over a gentle heat for 1 minute. Stir in the blended mixture and cook, stirring frequently, for a further 5 minutes.

4. Add the coconut milk, lamb and saffron yogurt, bring to the boil, then lower the heat. Cover the pan and cook very gently, stirring occasionally, for 45 minutes or until the lamb is tender and the sauce is thick.

5. Stir in the coriander and sugar and serve hot.