Lamb Korma.
Serve this north Indian mild curry with rice or chapatis and a variety of chutneys.
Ingredients.
5 tablespoons of oil.
6 cardamom pods.
6 cloves.
6 peppercorns.
A 2.5 cm /1 inch piece of cinnamon stick.
675 g /1 1/2 lb of cubed leg of lamb.
6 small onions, chopped.
2 garlic cloves, chopped.
5 cm / 2 inch piece of ginger root, peeled and chopped.
2 tablespoons of ground coriander.
2 teaspoons of ground cumin.
1 teaspoon of chilli powder.
Salt.
150g/ 5 oz of natural yoghurt.
1 teaspoon of garam masala.
Method.
1. Heat 4 tablespoons of the oil in a pan, add the cardamoms, cloves, peppercorns and cinnamon and fry for 1 minute.
2. Add the lamb, a few pieces at a time and fry until browned on all sides,transfer to a dish. Remove the whole spices and discard.
3. Add the remaining oil to the pan and fry the onions,garlic and ginger for 5 minutes, then add the coriander, cumin, chilli powder and salt to taste and cook for 5 minutes stirring frequently.
4. Gradually stir in the yoghurt. Return the meat and any juices and sufficient water to just cover the meat. bring to simmering point, cover and cook for about 1 hour until the meat is tender.
5. Sprinkle on the garam masala and cook for a further 1 minute.
Serves 4.
