Lamb and potato korma

Name: Lamb and potato korma
Yield: Serves 4-6
Cuisine: India
Ingredients: 100 ml coconut milk; 2 tbsp chopped coriander leaves; 2 tsp white poppy seeds; 125 g yogurt; 450 g onions, thinly sliced; 350 g potatoes, quartered; 2 tsp sesame seeds; 1 tsp coriander seeds; 2 tsp blanched almonds; 1 tsp chilli powder; 11/2 tsp grated root ginger; 1/2 tsp turmeric; 2 tsp cumin seeds; 500 g lamb, cut into 2.5cm cubes; 11/2 tsp crushed garlic; 4 green cardamom pods; 125 ml vegetable oil; salt; 4 cloves; 4 X 5 cm cinnamon sticks

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A simple but gorgeous dish with a great creaminess from the nuts and seeds. The potatoes need to be cooked until they are really soft. You will probably want to have some vibrant green beans with this, to counteract the richness.

Ingredients

2 tsp blanched almonds
1 tsp coriander seeds
2 tsp

Asia
India
Main course
Supper
Gluten-free

Method

Place the almonds and the coriander, sesame, poppy and cumin seeds into a dry frying pan. Toast over a medium heat, stirring, until slightly darker and aromatic. Remove from the pan and grind them together in a coffee or spice grinder until very fine. Set aside.

Put the meat into a bowl with the garlic, ginger, turmeric, chilli and salt to taste. Mix well, cover and leave to marinate in