Lamb and potato korma

Lamb and potato korma

By
From
Reza’s Indian Spice
Serves
4-6

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

Quantity Ingredient
2 teaspoons blanched almonds
1 teaspoon coriander seeds
2 teaspoons sesame seeds
2 teaspoons white poppy seeds
2 teaspoons cumin seeds
500g lamb, cut into 2.5cm cubes
1 1/2 teaspoons crushed garlic
1 1/2 teaspoons grated root ginger
1/2 teaspoon turmeric
1 teaspoon chilli powder
salt
125ml vegetable oil
4 green cardamom pods
4 cloves
4 x 5cm cinnamon sticks
450g onions, thinly sliced
125g yogurt
350g potatoes, quartered
100ml coconut milk
2 tablespoons chopped coriander leaves

Method

  1. 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.
  2. Put the meat into a bowl with the garlic, ginger, turmeric, chilli and salt to taste. Mix well, cover and leave to marinate in the fridge for one hour.
  3. Heat the oil until hot in a saucepan and add the cardamom, cloves and cinnamon and allow to sizzle for a few seconds, then add the onions. Fry until golden brown. Add the marinated meat and stir-fry for five minutes, until browned all over.
  4. Mix together the ground roasted spice mixture with the yogurt and pour the mixture on to the meat. Stir-fry for another five minutes, then add 300ml of water and bring to the boil. Reduce the heat and simmer for about 25 minutes, then add the potatoes. Continue to simmer for about 20 minutes, until the meat is tender and the potatoes are cooked.
  5. Add the coconut milk, cover and cook over a low heat until the oil separates, adding a little water if necessary; the sauce should be thick. Remove the whole spices, if you prefer, and serve, sprinkled with the chopped coriander.
Tags:
Indian
spice
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