Kashmiri lamb korma
Photography by Ben DearnleyWith lots of spice and herbs, this delicious korma packs a punch of flavour.
Serves 4
Ingredients
1/4 cup (60g) ghee (see note)
3 brown onions, coarsely chopped
1 tsp ground turmeric
4 green cardamom pods, crushed
1 cinnamon stick
8 black peppercorns, crushed
6 whole cloves
1 tsp cumin seeds
2 garlic cloves, crushed
1 tbs finely grated fresh ginger
2 tsp coriander seeds
1 tsp chilli powder
1 tbs smoked paprika
3 ripe tomatoes, chopped
1kg lamb shoulder, cut into 3cm pieces
2 cups (500ml) water
1 cup (250g) natural yoghurt
Toasted flaked almonds, to serve
Naan bread, to serve
Steamed basmati rice, to serve
Method
Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden. Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and paprika and cook, stirring, for 1-2 minutes or until aromatic. Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes are pulpy.
Add the lamb, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until lamb is very tender and sauce thickens slightly. Taste and season with salt and pepper.
Spoon lamb among serving bowls and sprinkle with flaked almonds. Serve with naan bread and steamed rice, if desired.
Notes
Ghee is butter oil or clarified butter, without the lactose and other milk solids. It is a staple in Indian cooking where it is said to be vital for good skin and mental clarity.
Notebook: - June 2008
Recipe by Sarah Hobbs
