Here we have the traditional recipe, which is fairly labour intensive if you make it from start to finish. A much easier modern way to achieve the same result is to make the Korma Paste beforehand and store it in the refrigerator in a clean glass jar, or to use my Charmaine Solomon’s Korma Curry Paste. You save so much preparation time that this recipe becomes easy Lamb Korma. The details of this alternative method appear on page 99. Once it is cooked, this dish improves with keeping (in the refrigerator), and o is ideal for preparing ahead. It is delicious in its own right, sprinkled with fresh coriander leaves just before serving. It is also the savoury lamb for Biriyani.
image source: saastastebuds.files.wordpress.com/2012/03/muttonkorma.jpg
Serves 6 with rice or roti
- Korma Paste
- 2 medium-sized onions
- 1 tablespoon chopped fresh ginger
- 4 cloves garlic
- ¼ cup blanched almonds or raw cashews
- 2 dried red chillies, stems and seeds removed
- 125 ml (4 fl oz/½ cup) water
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground mace or nutmeg
- ½ teaspoon saffron strands or J teaspoon saffron powder
- 2 tablespoons boiling water
- 1 tablespoon ghee
- 2 tablespoons vegetable oil
- 60 ml (2 fl oz/¼ cup) water
- 2 teaspoons salt or to taste
- 1 kg (2 lb) lamb leg or chump chops, bone left in
- 2-3 ripe tomatoes, peeled, seeded and chopped
- 125 ml (4 fl oz/½ cup) natural yoghurt
- 125 ml (4 fl oz/½ cup) cream
- 2 tablespoons chopped coriander
Korma Paste
- 2 medium-sized onions
- 1 tablespoon chopped fresh ginger
- 4 cloves garlic
- ¼ cup blanched almonds or raw cashews
- 2 dried red chillies, stems and seeds removed
- 125 ml (4 fl oz/½ cup) water
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground mace or nutmeg
- ½ teaspoon saffron strands or J teaspoon saffron powder
- 2 tablespoons boiling water
- 1 tablespoon ghee
- 2 tablespoons vegetable oil
- 60 ml (2 fl oz/¼ cup) water
- 2 teaspoons salt or to taste
- 1 kg (2 lb) lamb leg or chump chops, bone left in
- 2-3 ripe tomatoes, peeled, seeded and chopped
- 125 ml (4 fl oz/½ cup) natural yoghurt
- 125 ml (4 fl oz/½ cup) cream
- 2 tablespoons chopped coriander