Saturday, 26 March 2011

Spicy Hot Lamb Korma with Rosewater

Spicy Hot Lamb Korma with Rosewater
This is a deliciously different alternative to the usual Lamb Korma you would get from your local takeaway.  Definitely worth a try!
Serves 4


3 green chillies, deseeded and finely chopped
75g almonds, lightly toasted
75g cashew nuts, lightly toasted
2 garlic cloves, peeled and finely chopped
2cm ginger, peeled and finely chopped
125ml water
1kg boneless leg of lamb, diced into 3cm pieces
3 tbsp vegetable oil
Salt & pepper freshly ground
1 cinnamon stick
1 tbsp turmeric
4 cloves
1 bay leaf
2 tsp ground coriander
2 cardamom pods
2 onions, peeled and finely chopped
100ml natural yogurt
Pinch of saffron, soaked in 1 tbsp warm water
75 ml double cream
1 tbsp lemon juice
1 tsp rosewater

1.  Place the chillies, almonds, cashews, garlic, ginger and water into a food processor and blend into a fine wet paste.  Set aside.

2.  Heat half of the oil in a heavy based pan/wok until hot.  Season the lamb and fry in batches until browned all over.  Place the browned meat on a plate and set aside.  Add the remaining oil to the pan and add the cinnamon, turmeric, cloves, bay leaf, coriander and cardamom.  Stir fry for a minute until fragrant.  Add the onions and some seasoning, cook for 5-6 minutes stirring occasionally until soft and slightly golden.

3.  Mix the yogurt with the paste you prepared earlier, add the saffron water and mix, add to the pan and stir well.  Cook over a medium to low heat for about 5 minutes and then add the lamb pieces with any meat juices that have been released.  Stir well and gently simmer for 45 minutes – 1 hour until the meat is very tender.

4.  Before serving stir in the double cream, lemon juice and rosewater.  Heat gently and season to taste.  Serve immediately on warm plates with Indian breads and basmati rice.

Cooks Tips
v  If you like your curry really hot add another chilli.


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