Lamb Korma

Lamb Korma

To thank the Hub for his lovely gift last evening, I've given him part 1 this morning and have proceeded with part 2 this evening - Lamb Korma. He is really fond of this slow-cooking braised meat curry and I make it whenever I can find a decent morsel of lamb.

Lamb Korma :

Leg of Lamb (deboned and cut into cubes, keep bone for the gravy) marinated with

Ground Cumin

Ground Paprika

Ground Cinnamon

Ground Cloves

Ground Turmeric

Ground Coriander

Ground Ginger

Ground Black Pepper

Ground Nutmeg

Garam Masala

1/2 cup Yoghurt

For the Curry :

Onions (1 for the fried onions, 1 for the paste and 1 for the gravy)

Garlic

Ginger

Tomato

Ground Turmeric

Green Cardamom Pods

Green Chilli

Bay leaves

Almonds (roasted - half to be mixed into a paste, half to be used for garnishing)

Salt

Garam Masala

Warm Water

Yoghurt or Sour Cream

Basically marinate the lamb for a few hours with the ground spices.

Heat up some oil in a frying pan and fry the finely sliced onions. Remove, drain on a kitchen towel and set aside.

Mix the onion, garlic, ginger, tomatoes and turmeric into a paste. Roast the almonds and set half aside for later on. The other half, add some water and mix into a smooth paste.

In a pot, heat up some oil and brown the marinated lamb pieces. When they are done, add in sliced onions to be browned. Lower heat, add in the bay leaves, cardamom pods and spice paste.

When the spice paste is fragrant, add in the garam masala and then some warm water to make the gravy. Cover the pot and cook over medium heat for 30 minutes.

In a bowl, scoop up some of the gravy and dissolve some yoghurt or cream in it. Return it to the pot. Stir in the almond paste, add salt, lower the heat, cover the pot again and cook for another 30 minutes or till the lamb is tender.

Serve hot with roasted almonds and fried onions on top of the curry. Goes well with Buttered Basmati Rice/Chapatis/Parathas and/or Cauliflower.