Lamb Korma

Lamb Korma

Ingredients

• 2 onions, sliced

• 10 garlic cloves

• 4cm piece ginger

• 3 chilies

• 3 tablespoons oil

• 1 cup yoghurt

• 2 teaspoons coriander powder

• ½ teaspoon turmeric

• 2 teaspoons chili powder

• 6 cloves

• 10 cardamom pods

• 12 black peppercorns 

• 2, 4cm cinnamon pieces

• 1kg lamb, cut into pieces

• Salt to taste

• ¼ teaspoon nutmeg

• 2 teaspoons garam masala

• Water (see description)

Method

• Fry the Onions – Deep fry sliced onions until golden brown. Drain on kitchen paper and let them cool.

• Prepare the Paste – In a blender, combine garlic, ginger, and chillies. Blend into a smooth paste, adding 2-3 tablespoons of water if needed.

• Marinate the Lamb – In a large heavy-bottomed pan, add oil, yoghurt, coriander powder, turmeric, chilli powder, cloves, cardamom pods, black peppercorns, cinnamon, and the lamb. Mix well to coat the meat. Marinate for 1-2 hours.

• Cook the Lamb – Place the pan over medium heat. Cover and cook for 10 minutes. The lamb will release its juices, and the yoghurt may appear curdled, but this will dissolve as it cooks.

• Season – Add salt and grate a little nutmeg into the pan. Stir well, cover, and continue cooking for another 10 minutes.

• Blend the Onions – Once cooled, blend the fried onions into a coarse paste.

• Add the Onion Paste – Stir the onion paste into the lamb, ensuring it is well incorporated.

• Add Water – Pour in water based on your preference for the gravy's thickness. Start with 1 cup, cook for 5 minutes, and add another cup if needed (total 2 cups).

• Finish with Garam Masala – Stir in garam masala and mix thoroughly.

• Simmer – Reduce the heat to low and let the lamb simmer until tender, stirring occasionally to prevent sticking.

• Serve – Once the lamb is cooked through and the sauce reaches the desired consistency, serve hot with rice or flatbread.