Ingredients
40g (1 ½ oz) ghee
45ml (3 tblsp) oil
1 medium
onion, peeled and thinly sliced
2.5cm (1 inch) cinnamon
stick
6 cloves
6 small cardamoms
1 bayleaf
5ml (1 tsp)
small black whole cumin seeds
10ml (2 tsp) ginger paste
5ml (1
tsp) garlic paste
450g (1 lb) shoulder of lamb, cubed
5ml (1
tsp) chilli powder
5ml (1 tsp) ground coriander
10ml (2 tsp)
ground cumin
1.25ml ( ¼ tsp) turmeric powder
150ml ( ¼ pint)
natural yoghurt
175ml (6 fl oz) water
Salt to taste
2
sprigs fresh coriander, chopped
2 green chillies, halved
15ml
(1 tblsp) ground almonds
Cooking Instructions
Fry onion in ghee or oil until golden brown. Add cinnamon, cloves, cardamoms, bayleaf and black cumin. Fry for 1 minute, add ginger and garlic pastes. Stir for half a minute. Add meat and sprinkle with chilli, coriander, cumin and turmeric powders. Mix well and add yoghurt. Cover and cook for 10-15 minutes, occasionally stirring the mixture. Add water, salt to taste and cover. Cook on low temperature for 30-40 minutes or until the meat is tender. Korma should have medium-thick gravy. Add ground almonds, green chillies and coriander leaves. Add extra water if needed. Serve with rice or chapatis.
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