Hi, Ray here again.
I decided to continue my recipe reviews with another lamb curry, after last week’s great Keema Lamb Curry. I love the flavour that coriander gives to a curry and chose the Coriander Lamb Korma recipe for this week’s meal.
The recipe has a lot of lamb in it and feeds from 6 to 8 people. Luckily there’s plenty of room in the freezer so I can put the excess away for another day.
Once again, this is a very easy recipe to follow.
I prepared the first batch of ingredients, mixed them up in my largest saucepan, and got the curry simmering away.
Now I don’t know whether I put too much water into the curry, but it was a lot of liquid in the curry half way through the simmering. So I removed the lid completely to allow more liquid to evaporate. The curry thickened up quite a bit because of this so my call was good.
I started the rice with about 15 minutes of simmer time still to go.
When the 90 minutes was up, I added the milk and ground almonds into the curry, mixed it in well and then added the cream and coriander.
I served the curry on rice to the waiting diners.
And the curry was well received. There was a lovely creamy taste with a great flavour of coriander and almonds.
One thing that worried me a little was the large number of onions in the curry. But there wasn’t an overpowering taste of onions at all.
And one thing that confused me was the addition of ½ cup of vegetable oil. Why was the vegetable oil needed at all? I can only assume it has something to do with the combination of flavours that are present in the cooked curry. If you know why the oil was added can you email me and let me know?
The Coriander Lamb Korma curry received a rating of 7.5 out of 10 with a heat rating of mild.
This is a great curry, with lovely, delicate flavours, that is very easy to make and won’t burn off your tastebuds.