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Lamb and Potato Korma

  • Cooking Time60 mins
  • DifficultyEasy
2 tbsp blanched almonds
1 tsp coriander seeds
2 tsp sesame seeds
2 tsp white poppy seeds
2 tsp cumin seeds
500g lamb, cubed
1 1/2 tsp ginger, minced
1/2 tsp turmeric
1 tsp chilli powder
Salt
100ml vegetable oil
4 green cardamom pods
4 cloves

Place the Almonds, coriander seeds, sesame seeds, poppy seeds and cumin a dry roasting pan. Toast over a medium heat, until golden and aromatic.

Remove and grind in a spice grinder until fine. Mix this spice paste with the yoghurt and reserve.

Marinate the lamb in the garlic, ginger, chilli, turmeric and salt in the fridge for at least 1 hour.

Heat the oil in saucepot until hot, add the cardamom, cloves, and cinnamon and allow to sizzle for a few seconds, then add the onions. Fry until golden brown, then add the marinated meat and fry until the lamb has brown all over.

Pour the yoghurt spice mixture over the lamb, heat though then add 300 ml of water and bring to the boil. Reduce the heat and simmer for 30 minutes before adding the potato. Continue to simmer for 20 minutes until the meat is tender and potatoes are cooked.

Add the coconut cream, cook over low heat and sprinkle with chopped coriander.

Serve with Perfect Rice.

Lamb and Potato Korma

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