Lamb Korma at Home

Preparing Indian cuisine does take some time and lots of spices. But the rewards are worth the trouble. This lamb korma at home recipe comes from the same source as the oven-baked chicken tandoori that I posted previously.

What is korma and how does it differ from curry? Korma is a mild curry made with yogurt and nuts and includes lots of coriander. It is rich in flavor and texture with many layers.

As I have mentioned before, while Indian recipes call for lots of spices, the same ones are used often in both Indian and Mediterranean cuisines. I like to buy the whole spice and grind them as needed, which takes only minutes if you use and inexpensive coffee or spice blender. The difference from the pre-ground spices that you buy in stores is huge and will make or break these dishes. Once you get in the habit of grinding your own spices you may never go back to buying them ground again.

As with many cuisines, organizing your ingredients before you actually begin to cook is essential. Things get added quickly and there is no time to suddenly start chopping or blending ingredients once the cooking commences. Preparing these recipes with someone else to help makes short work, but they can be done by one person.

For some ideas of how to put together a complete Indian meal, check out the suggestions I give on my post for tandoori chicken. And always be sure to have some good naan, roti or other bread and basmati rice to soak up the delicious sauces. Even if you only serve the lamb korma at home with a simple rice and a veg, you won’t be disappointed.

Recipe

Yield: About 6 to 8 servings as part of a full Indian meal

Ingredients

2 ounces of garlic cloves (about 8 large)

2 ounces of fresh ginger root, peeled and cut into small pieces

1/2 cup of milk

2 ounces of raw cashews

2 teaspoons poppy seeds

1/2 cup butter or ghee

1/4 cup of Canola or vegetable oil

1 pound (about 1 large) onion, finely chopped

2 pounds of lean lamb, cut into 1/5 inch cubes

2 teaspoons ground coriander

1.5 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground turmeric

1/4 teaspoon ground green cardamom

1/4 teaspoon ground cinnamon

1/2 pound tomatoes, cut into 1/2-inch pieces

1/2 cup plain whole-milk yogurt

Directions

Puree the garlic and ginger in a processor or blender and set aside.

Combine all of your spices and the salt and set aside.

Mix the milk with the cashews and poppy seeds in a blender and process until smooth. (I found that this worked best if I first ground the cashews and poppy seeds in my spice grinder.)

Melt the butter or ghee in a large, heavy skillet over medium heat. Add the onion and saute until lightly browned. Increase the heat to high and add the garlic/ginger puree. Brown lightly.

Reduce the heat to medium and add the lamb pieces. Saute until lightly browned on all sides, turning as needed. This takes about 8 minutes. Scrape the skillet as necessary to prevent sticking. You can add a few drops of water to loosen any brown bits, but I found that the butter and oil was sufficient.

Add the spices and mix well being sure to coat all of the lamb pieces. Reduce the heat to low and cook for 10 minutes until the lamb is nicely glazed.

Add the tomatoes, yogurt and cashew, poppy seed milk mixture and stir through.

Serve garnished with chopped cilantro, if desired.

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