Lamb Korma

Serves 4

Time 2 hours 15 minutes

Ingredients

2 tbsp ghee or vegetable oil

1 onion, finely chopped

2 garlic cloves, chopped

1-inch piece ginger, grated

2 tbsp korma curry paste

500g lamb shoulder or leg, cut into 3 cm cubes

1 tsp ground coriander

½ tsp ground cumin

¼ tsp ground cinnamon

200ml coconut milk

100ml plain yoghurt

50g ground almonds

1 tbsp sultanas (optional)

1 tsp sugar (optional)

Handful of toasted almond slivers

Sea salt and black pepper to taste

To Garnish

Handful of fresh coriander leaves

To Serve

Steamed basmati rice

Warm naan bread

Method

Heat the ghee or oil in a large pan over medium heat. Add the ground coriander, cumin, and cinnamon, and cook for 30 seconds to 2 minutes until fragrant, taking care not to burn the spices.

Stir in the korma curry paste and cook for a further 2–3 minutes to release its full flavour.

Then add the onion and sauté until golden and soft, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant.

Add the lamb cubes to the pan, stirring to coat them in the spice mixture. Cook for 5 minutes until the lamb is browned on all sides.

Stir in the coconut milk, yoghurt, ground almonds, almond slivers, sultanas (if using), and sugar (if desired). Bring to a gentle simmer, cover, and cook on low heat for 1.5-2 hours, or until the lamb is tender and the sauce is thickened. Stir occasionally, adding a splash of water if the sauce becomes too thick. Season with salt and pepper to taste.

Garnish with fresh coriander leaves. Serve with steamed basmati rice and warm naan bread for a complete meal.