Make your own creamy lamb korma

Colder nights are the ideal time for a hearty curry, so why not try this delicious creamy lamb korma recipe.

Remember, the secret to a great curry is long and slow cooking to make sure you develop excellent flavours and to ensure your meat is melt-in-your-mouth tender.

This type of cooking is ideally suited to cheaper, tougher cuts of meat, such as the shoulder, neck, shank and breast of lamb or mutton leg, neck, shoulder and shank.

This recipe makes enough to serve four.

You will need: 

• 1kg boneless lamb, cut into 2.5cm cubes
• Two onions, finely chopped
• One 5cm piece fresh ginger root, peeled and grated
• Four cloves garlic, crushed
• 30ml coriander seeds
• 10ml ground cumin
• 10ml cardamom seeds
• 5ml salt
• 5ml to 7ml chilli flakes
• 50ml slivered almonds
• 30g butter
• 15ml sunflower oil
• One onion, chopped
• One cinnamon stick
• 30ml tomato paste
• 500ml natural, plain yoghurt
• 75g sultanas
• 3ml garam masala
• 100g slivered almonds, toasted

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To serve:

Jasmine or basmati rice, mango or brinjal pickle and mint or mango chutney, fresh coriander and 200ml natural, plain yoghurt.

Method:

• Place onion, ginger, garlic, coriander seeds, cumin, cardamom, salt, chilli flakes and 50ml almonds into a food processor or mini chopper. Process until a paste is formed.
• Place the lamb cubes into a large bowl or ziplock bag. Add the paste and mix well together. Set aside to marinate for at least one hour or overnight.
• Heat butter and oil in a heavy-based saucepan over a moderate heat.
• Add meat, brown in batches; remove from the pan before browning the next batch.
• Add the onion and sauté until translucent.
• Add the cinnamon stick, tomato paste and yoghurt. Stir well to amalgamate. Return the meat to the pan, with the sultanas.
• Cover, and turn the heat very low. Cook for approximately two to three hours. Add another 100ml to 200ml hot water if the sauce is too thick. Stir from time to time. Check on the liquid, ensuring the meat does not catch and burn. Add more hot water, if necessary.
• Stir in garam masala.
• Serve with rice, topped with a good dollop of natural yoghurt, coriander and toasted, slivered almonds.

Tips:

• A slow cooker is ideal to cook this recipe in.
• If using mutton, the cooking time will be slightly longer.

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Contact the newsroom by emailing: Melissa Hart (Editor) germistoncitynews@caxton.co.za, Leigh Hodgson (News Editor) leighh@caxton.co.za or Busi Vilakazi (Journalist) busiv@caxton.co.za.

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