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Coriander Lamb Korma Curry Recipe - Serves 6 to 8
 
Taste Rating = 7.5     Heat Rating = Mild
 
Ingredients
1.25kg (2 1/2 lbs) lamb
4 finely chopped onions
2 cups (500ml or 3/4 pint) yogurt
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) ground cardamom
1/2 teaspoon (2.5ml) ground cinnamon
2 teaspoons (10ml) ground ginger
1/2 cup (125ml) ghee (or vegetable oil)
3 crushed garlic cloves
1 cup (115g or 4 oz) blanched almonds
1/2 cup (125ml) milk
1 cup (250ml) cream
3 tablespoons (45ml) finely chopped fresh coriander
Method
Cut the lamb into small bite-sized pieces
Mix the lamb, onion, yogurt, salt, cardamom, cinnamon, ginger, ghee (or oil) and garlic in a large pan
Add enough water to cover
Heat over a medium heat until just about simmmering
Half cover and simmer gently for 90 minutes until the lamb is tender and the liquid is well reduced, stirring now and again
Grind the almonds in a food processor
Mix the almonds with the milk
Add the milk and almonds mix to the pan and mix well
Add the cream and fresh coriander
Mix well and serve on rice

Check out a review of this recipe
 
Recipe submitted by V Scott on 3 June 2007

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