Lamb Korma

Name: Lamb Korma
Yield: Serves 4
Cuisine: India
Ingredients: 3 green chillies, roughly chopped; 1 tablespoon white poppy seeds (khus khus); 5 cm (2 inch) piece of ginger, grated; 4 garlic cloves, crushed; 6 cloves; 25 g (1 oz) cashew nuts; 2 tablespoons oil; ¼ teaspoon ground cinnamon; 2 tablespoons thick plain yoghurt; 1 tablespoon coriander seeds; 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes; 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes; 2 onions; 2 tablespoons grated coconut; 2 teaspoons cumin seeds; 5 cardamom pods

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This mild dish, which comes in many guises, needs to be cooked very slowly to let the subtle flavours emerge. This version uses white poppy seeds and cashew nuts to thicken the sauce and yoghurt to make it creamy.

Ingredients

1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cu

Asia
India
Stew
Main course
Gluten-free
Spicy

Method

Put the meat in a bowl, add the yoghurt and mix to coat thoroughly.

Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove and dry-roast the cumin seeds. Grind the roasted mixture to a fine powder using a spice grinder or pestle and mortar. Remove the seeds from the cardamom pods and grind them.

Roughly chop one onion and finely slice the