This recipe was given to me by a friend who used to make the most amazing indian and asian dishes. She always followed quite simple recipes and they always were the tastiest dishes to make. I really love this lamb korma recipe. You can also use chicken or even fish tastes wonderful made this way. Do try this recipe as I know that once you have you will keep making it over and over again. I had a big dinner party for my husband David recently and I made this dish. I got asked by every person at the party for this recipe.
500g lamb – diced ( I use either leg or good cutlets with bones removed)
2 tablespoons oil or ghee ( I use peanut oil)
1 large brown onion – roughly chopped or sliced lengthways
2 cloves garlic (can used bottled)
3 tablespoon good korma paste
1 teaspoon finely chopped fresh ginger (do not use powder)
200ml greek style natural yoghurt
2 heaped tablespoons tomato paste
1/4 cup cream
1/4 cup ground almonds (almond meal)
Heat oil (or ghee) in a large frypan or wok. Add diced lamb and cook until just browned on both sides then remove from pan and put aside.
Add onions to pan and cook over low to medium heat until transparent. Add the ginger and garlic and stir through. Cook for only about 1/2 minute then add the korma paste and cook for a further minute or two, just until you smell the aroma of the curry coming through. Add Tomato paste and stir through for a couple of minutes. You may need to add a little water to this to stop it being too thick.
If you have a pressure cooker, put all ingredients into this and after pressure has reached it’s point, cook for 8 – 10 minutes then remove cooker from stove and allow the pressure to come down. If you don’t have a pressure cooker, continue to cook lamb for about another 25 – 30 minutes or until tender. Cook slowly.
Stir yoghurt, cream and almond meal together until well combined and add to lamb curry. Stir through thoroughly and when heated through lightly, serve immediately with rice.