Lamb Korma
About this recipe
This is Lamb Korma but BETTER. Korma can be very mild and boring but this hits the spicy spot while being coconutty and creamy.
Ingredients
Korma
2 tbsp ginger garlic paste
300ml coconut milk
300ml hot water
1 white onion
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp paprika powder
1 tsp coriander powder
1 tsp cumin powder
2 tbsp desiccated coconut (optional)
1 tsp @alamgeerfoods curry masala powder
1/2 tsp crushed black pepper
2 green chillies
bunch of coriander
2 tbsp tomato paste
Lamb Seasoning
800g lamb shoulder pieces
7 black peppercorns
1 tsp cinnamon powder
1 tsp cumin
2 bay leaves
Ingredients
Instructions
- Fry your Lamb Seasoning spices until aromatic.
- Slice your onion into slices and once the spices are aromatic add sliced onions.
- Once onions are soft add in your lamb and cook for 5 minutes until seared.
- Add your tomato paste and coconut milk and stir into the lamb.
- Add all your spices, garlic, ginger and chillis and stir.
- Once combined add in your hot water and cover well. You don't want any steam escaping as this is what will soften the meat.
- After a hour, check that enough water is in the pan and season any more if necessary and cover well
- After two hours of cooking the lamb your curry will be ready to serve add a handful of coriander and serve and enjoy
I served mine with coriander rice and my garlic flatbread
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