Lamb Korma
Gently simmered lamb and yoghurt, warmed with ginger and coriander, a Pakistani korma. It comes to the table with rice, raitas and relishes.
24 hr 20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 1440 min · 1460 min total
- medium
- 1
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).
- 2
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.
- 3
Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
- 4
Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined. Simmer uncovered until the liquid is absorbed.
- 5
Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
- 6
Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally. Serve with rice, raitas and relishes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
