It’s the season of lamb, so I decided to make a great korma recipe that I came across and modified over the years. It’s a recipe I enjoy also making for others because, while you can still taste the lamb nicely, the spices and sauce also mitigate the gamey flavor that lamb can have, so it’s great for guests who do not particularly like that flavor.
While I have modified it to make it a little less fatty though no less flavorful, one thing I strongly suggest against is messing with the spice combination. There is an art to combining spices in Indian cooking, one that I have not get managed to learn, so that the spices come together and taste like something different, and more, than their individual components.
So, having said that, here is my recipe for lamb korma.
For this recipe, you will need:
500gr of cubed, lean lamb
2 small yellow onions, sliced
4 cloves of garlic, minced
1 tablespoon of fresh grated ginger
4 tablespoons of full-fat coconut milk
25o ml of natural yoghurt
2 tablespoons of tomato concentrate
4 teaspoons of ground coriander
2 teaspoons each of tumeric, cumin seeds, and chilli (if you want it spicy) or paprika (for a non-spicy option)
The methodology is simple.
Stir-fry the sliced onions in a bit of oil. Then add the garlic, ginger and the meat, stirring until it is sealed. Then add the spices, and stir for one minute. If the mixture is sticking, add a few tablespoons of water. Then add the tomato concentrate and the coconut milk, with another few tablespoons of water (just enough so that the ingredients mix well), and allow it to simmer. Once the lamb is cooked through, add the yoghurt, salt to taste, and serve with basmati rice.
As with most Indian curries, making it beforehand and heating it through before serving does not detract from the dish, if anything it makes it better. This is why I love making these dishes, as I can make several portions and keep them for a few days.
So, there you have it! Lamb korma. Love it.