Preparation time is 15minutes
Cook time is 2hours 20minutes
Total time is 2hours 35minutes
Serve is for 8 people
Estimated cost per serve is 19.53 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
8
- 3 cloves garlic, crushed
- 2tablespoons coriander seeds
- 3tablespoons poppy seeds
- 2 cinnamon sticks
- 6 cloves
- 4 dried red chillies
- 3 cm piece ginger, peeled and grated
- 2 onions, chopped
- 4 cardamom pods
- 1 1/2teaspoons ground tumeric
- 800milliliter coconut milk
- 4 cups basmati rice, steamed (to serve)
- 1/2 cup vegetable oil
- 8 naan bread (to serve)
- 2kilograms lamb, diced
Description
Enjoy our authentic lamb korma recipe. This delicious Indian curry is an amazing mix of spices and tender lamb, perfect for dinner. Give it a try tonight.
Method
Step 1 of 6
Combine the poppy seeds and coriander seeds in a frying pan and dry fry over medium-high heat for about 5 minutes until fragrant and golden.
Step 2 of 6
Transfer to a bowl and allow to cool. Transfer to a small food processor and grind to a fine powder. Stir in turmeric and set aside.
Step 3 of 6
Heat 2 tbs of the oil in a large frying pan, add lamb in batches and cook over high heat until sealed and well browned.
Step 4 of 6
Heat 1/4 cup of oil in the same pan over medium-high heat and add chilli, cinnamon, cardamom and cloves. Stir for 2 minutes, add onion and stirring frequently for 10 minutes until golden and soft. Stir in garlic, ginger and the reserved spice mixture.
Step 5 of 6
Return meat to pan and stir well to coat with spice mixture. Pour in coconut milk and season with salt. Bring to the boil, then reduce heat to low, covering and simmering for 1 1/2 hours or until lamb is very tender.
Step 6 of 6
Serve with steamed basmati rice and naan bread. Note: Cuts of lamb should be tender for this recipe.
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