Lamb Korma

Name: Lamb Korma
Yield: Serves 4–6
Ingredients: 1 onion, chopped, plus 1 sliced; 2 teaspoons grated ginger; 4 garlic cloves; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon cardamom seeds; ¼ teaspoon cloves; ¼ teaspoon ground cinnamon; 3 long green chillies, seeded, chopped; 1 kg (2 lb 4 oz) lamb leg or shoulder, cut into 3 cm (1¼ inch) cubes; 1 kg (2 lb 4 oz) lamb leg or shoulder, cut into 3 cm (1¼ inch) cubes; 2 tablespoons oil or ghee; 2 tablespoons oil or ghee; 2½ tablespoons tomato paste (concentrated purée); 125 g (4½ oz/½ cup) Greek-style yoghurt; 125 ml (4 fl oz/½ cup) coconut cream; 50 g (1¾ oz/½ cup) ground almonds; toasted slivered almonds, to serve

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 onion, chopped, plus 1 sliced
2 teaspoons grated ginger
4 garlic cloves

Main course
Spicy
Gluten-free

Method

Put the chopped onion, ginger, garlic, coriander, cumin, cardamom seeds, cloves, cinnamon, chilli and ½ teaspoon salt in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.
Put the lamb in a bowl. Add the spice paste