Lamb or mutton korma

Lamb or mutton korma

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South East Asian Food

Korma is a richly braised, spicy but not necessarily hot dish from the Moghul courts, cooked with curds or yoghurt. The Malay korma is an adaptation of this which replaces yoghurt with coconut milk. For the best flavour korma should be cooked the day before it is to be eaten.

Ingredients

Quantity Ingredient
750g lamb or mutton from the leg
1cm slice fresh ginger, chopped
1 cup yoghurt
1 teaspoon coriander seeds
1 teaspoon ground chilli, or to taste
1/2 teaspoon turmeric powder
5 cardamom pods, broken open
6 whole cloves
7cm stick cinnamon
4 medium-sized garlic cloves, smashed and chopped
4 tablespoons butter or ghee
2 brown onions, chopped
salt

Method

  1. Dice the meat into 3 cm cubes. Mash the ginger to a paste and mix with 1 tablespoon of the yoghurt. Marinate the meat in this for at least 2 hours. Grind the dry seeds and spices to a powder in a food processor attachment or a mortar. Add the garlic and a little water and grind to a paste. Heat the butter in a saucepan and fry the onions until they are light brown. Add the garlic and spice paste, stirring and frying until fragrant. Add the meat, the rest of the yoghurt and salt to taste and mix well. Cover the saucepan and simmer until the meat is tender, adding a little water if necessary as the Korma should not be allowed to cook dry.
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