Instructions:
Here we have the traditional recipe, which is fairly labour intensive if you make it from start to finish. A much easier modern way to achieve the same result is to make the Korma Paste beforehand and store it in the refrigerator in a clean glass jar, or to use my Charmaine Solomon’s Korma Curry Paste. You save so much preparation time that this recipe becomes easy Lamb Korma.
Once it is cooked, this dish improves with keeping (in the refrigerator), and so is ideal for preparing ahead. It is delicious in its own right, sprinkled with fresh coriander leaves just before serving. It is also the savoury lamb for Biriyani.
Korma Paste
- 2 medium-sized onions;
- 1 tablespoon chopped fresh ginger;
- 4 cloves garlic;
- ¼ cup blanched almonds or raw cashews;
- 2 dried red chillies, stems and seeds removed;
- 125 ml (4 fl oz/½ cup) water;
- 2 teaspoons ground coriander;
- 1 teaspoon ground cumin;
- ¼ teaspoon ground cinnamon;
- ¼ teaspoon ground cardamom;
- ¼ teaspoon ground cloves;
- ¼ teaspoon ground mace or nutmeg;
- ½ teaspoon saffron strands or J teaspoon saffron powder;
- 2 tablespoons boiling water;
- 1 tablespoon ghee;
- 2 tablespoons vegetable oil;
- 60 ml (2 fl oz/¼ cup) water;
- 2 teaspoons salt or to taste;
- 1 kg (2 lb) lamb leg or chump chops, bone left in;
- 2-3 ripe tomatoes, peeled, seeded and chopped;
- 125 ml (4 fl oz/½ cup) natural yoghurt;
- 125 ml (4 fl oz/½ cup) cream;
- 2 tablespoons chopped coriander.
Make the Korma Paste as follows.
- Peel the onions, slice one finely and set aside. Chop the remaining onion and put in a blender with the ginger, garlic, almonds or cashews and chillis. Add 125ml (4 fl oz/½ cup) water to the blender, cover and blend on high speed to form a smooth puree. Add the ground spices and blend.
- If using saffron strands, toast them lightly in a dry pan for less than a minute - they should not darken. Turn onto a saucer to cool and crisp, then crush to powder with the back of a spoon. Dissolve in boiling water. Add to blender and combine again.
- Heat the ghee and oil in a large saucepan and when hot put in the reserved sliced onion. Fry, stirring frequently with a wooden spoon, until soft and golden. Add the blended mixture and continue to fry, stirring constantly until the puee is well cooked and the oil starts to separate from the mixture. Rinse the blender with extra 60ml (2 fl oz/¼ cup) water, add to the pan with salt and fry until the liquid is thick and dry.
- If you are not making the Lamb Korma immediately, store this paste in a clean dry glass jar in the refrigerator.
- Cut the lamb chops into pieces and trim off any excess fat. Add the lamb to the hot Korma Paste and stir over a medium heat until each cube is coated with spice. Add the tomatoes, cover and cook until the meat is tender. Combine yoghurt and cream and add to the pan. Stir to ensure the spices don’t stick to the base of the pan. The sauce should be very thick and smooth. Sprinkle with fresh coriander.
- Make the easy version of Lamb Korma, by making double or triple quantities of the Korma Paste and keeping it in the refrigerator. You can also use Charmaine Solomon’s Korma Curry Paste. For 1 kg (2 lb) lamb forequarter chump chops (bone left in, cubed) use 4 tablespoons Korma Paste. Heat 2 tablespoons of ghee or oil in a heavy saucepan and fry the meat until brown, turning so it cooks evenly. Add 300g (10 oz) tomato pur.e or ripe tomatoes (peeled, seeded and chopped) and cook until tender, adding a little water from time to time if necessary. When the meat is soft, and the tomatoes cooked to a puree, combine 125 ml (4 fl oz/½ cup) yoghurt with 125 ml (4 fl oz/½ cup) cream and stir into the korma. Cook uncovered until the gravy is thick and coats the lamb.
- Sprinkle with fresh coriander leaves just before serving.
- Note: The Korma Paste and Charmaine Solomon’s Korma Curry Paste are both concentrates, not sauces. Please do not substitute another product and expect the same results.
Serves 6 with rice or roti
