Lamb Korma

Name: Lamb Korma
Yield: Serves 4–5
Ingredients: 3 onions, skinned and finely sliced; 2 garlic cloves; A 1-inch/2.5-cm piece of ginger; ½ pint/285 ml boiling water; 4 oz/112 g butter; 2 lb/1.125 kg good stewing lamb, trimmed of fat and gristle and cut in bits about 1 inch/2.5 cm in size; Juice of 1 lemon; ¼ pint/140 ml plain yoghurt; 1 tsp coriander seeds; 1 tbsp turmeric seeds; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tsp cornflour; 2 oz/56 g ground almonds; 1 tsp paprika; 2 cloves; ½ tsp cardamom seeds; ½ tsp ground cinnamon; 1 tsp cumin seeds

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This spicy dish isn’t at all fiery – it contains no chilli. The blend of spices in this recipe are so complementary to the flavour of the lamb.

Ingredients

4 oz/112 g butter
2 lb/1.125

Spicy
Gluten-free

Method

Melt the butter in a sauté pan or stewpan. Brown the lamb on all sides. Remove the meat to a warm dish as it is browned. Then sauté the sliced onions till they are soft and just beginning to turn golden at the edges.

Pound together all the spices using a pestle and mortar, or in a bowl with the end of a rolling pin. Then pound the peeled garlic and skinned ginger together and pour the b