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29 December 2012,07:11 by
J.Sujatha

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LAMB KORMA

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
1 hour

Preparation Method :

  • Mix together the yogurt, saffron mixture and the salt. Pour over the lamb pieces in a bowl, cover and marinate for about 1-2 hours.
  • Heat the ghee in a pan, add the ground cardamom, cinnamon, cumin and ground coriander and cook for a minute or two.
  • Stir in the spicy paste and cook, stirring frequently, for a further 3-5 minutes.
  • Add the coconut milk with the marinated lamb and the marinade, bring to the boil.
  • Cover and cook, stirring occasionally for about 30-45 minutes or until the lamb is tender and the sauce is thick.
  • Stir in the chopped fresh coriander and the caster sugar. Serve hot, garnished with coriander leaves and toasted flaked almonds.

INGREDIENTS

  • 750 grams, boneless leg of lamb, cubed
  • 250 ml coconut milk
  • ½ teaspoon ground cardamom
  • ½ teaspoon cinnamon
  • 150 grams natural yogurt
  • 2 teaspoons ground cumin
  • 2 tablespoons ghee
  • 2 teaspoons ground coriander
  • 2 tablespoons chopped fresh coriander
  • ½ teaspoon caster sugar
  • Few saffron strands, soaked in little boiling water
  • Salt, to taste

Spicy Paste

  • 2 onions, chopped
  • 3-4 garlic cloves, chopped
  • 1 inch piece fresh root ginger, chopped
  • 2-3 green chillies, deseeded and chopped
  • 50 grams ground almonds
  • 150 ml water
  • 25 grams flaked almonds, toasted, to garnish
  • Fresh coriander leaves, to garnish

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