Serve korma with boiled rice and pickles.
ingredients
serves 4
1 pound boned shoulder of lamb, cut in 1 inch cubes
for the marinade
1 1/4 cups plain yogurt
1 tablespoon ground cilantro
3 tablespoons ground almonds
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground chilli
1/2 teaspoon ground black pepper
for the dish
1/4 cup butter
1 small onion, finely chopped
2 garlic cloves, crushed
1/2 inch piece fresh ginger, finely chopped
1 teaspoon ground cloves
1 teaspoon ground cardomom
piece of cinnamon 2 inch long
1/4 pound creamed coconut (optional)
2/3 cup boiling water
2/3 cup thickened yogurt
method
1. Stir the cilantro, 1 tablespoon almonds and cumin, turmeric, chilli and pepper into the yogurt. Add the lamb and leave to marinate for 1 1/2 hours.
2. Clarify the butter by heating in a small pan and then pouring through a cheesecloth inside a strainer or a coffee filter-paper.
3. Put the clarified butter in a large pan and add the onions and garlic. Cook, stirring, for 4 minutes. Add the ginger, cloves, cardamom and cinnamon and cook another 4 minutes.
4. Add the meat and marinade. Simmer, covered, for 5 minutes then stir in the remaining almonds. Cover and cook over low heat for 1 3/4 hours until the meat is tender.
5. Stir occasionally to prevent sticking. Add a little extra water if necessary.
6. Just before the end of cooking time, make the coconut milk, if using, by putting the creamed coconut in a bowl and pouring on the boiling water.
7. Mix with a spoon until smooth. Five minutes before the end of cooking time stir into the pot and heat through. Alternatively, stir in the thickened yogurt.
8. Remove the cinnamon stick and serve.
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more information
Cooking time: 1 1/2 hours marinating then 2 hours 10 minutes
