Lamb Korma Curry

Lamb Korma Curry

Ingredients:

• 500g lamb shoulder or leg, cut into bite-sized pieces
• 2 tablespoons vegetable oil or ghee
• 2 onions, finely sliced
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1/2 cup plain yogurt
• 1/2 cup coconut milk or cream
• 2 tablespoons korma curry paste (or 2 tablespoons ground spices)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 cup ground almonds or cashews (optional, for thickness)
• Salt, to taste
• Fresh cilantro, for garnish
• Optional: Sliced almonds or cashews for topping

Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil or ghee over medium heat.

2. Sauté the Onions: Add the sliced onions and cook until they are golden brown and caramelized, about 10-15 minutes. Stir occasionally to prevent burning.

3. Add Garlic and Ginger: Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

4. Brown the Lamb: Add the lamb pieces to the pot and cook for about 5-7 minutes until they are browned on all sides.

5. Add Spices and Yogurt: Stir in the korma curry paste, ground cumin, ground coriander, turmeric, and salt. Mix well, then add the yogurt. Cook for about 5 minutes, allowing the yogurt to blend with the spices.

6. Add Coconut Milk: Pour in the coconut milk or cream and add the ground almonds or cashews (if using). Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the lamb is tender. Stir occasionally and add a little water if the curry gets too thick.

7. Finish with Garam Masala: Once the lamb is tender, stir in the garam masala and adjust seasoning as needed. Let it simmer for another 5 minutes.

8. Garnish and Serve: Garnish the lamb korma with fresh cilantro and sliced almonds or cashews if desired. Serve hot with steamed rice or naan.

Tips for Success:

• Use Full-Fat Yogurt: For a richer flavor and creaminess, use full-fat yogurt.
• Spice Adjustments: Feel free to adjust the spices based on your heat tolerance and flavor preferences.
• Make Ahead: Like many curries, korma tastes even better the next day, making it perfect for meal prep!