Name: Easy Lamb Korma
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tsp cumin seeds; 2 tsp coriander seeds; 1 tbsp Garam Masala; 0.5 tsp sea Salt; 4 garlic cloves; 1 small bunch coriander; 1 bunch fresh ginger (peeled); 1 tbsp ground nut oil; 1 tbsp tomato paste; 2 fresh chillies (left whole, seeds in); 1 tbsp vegetable, rice bran, ground nut or grapeseed oil; 1 kg boneless lamb shoulder, trimmed and cut into 6cm pieces; 2 tbsp vegetable oil; 1 onion, sliced; 2 garlic cloves, crushed; 400 g canned diced tomatoes; 400 ml coconut cream; 1 cups chicken stock; 1 handful coriander leaves, roughly chopped; 1 lime, juiced; 1 tbsp sea salt

Makes 4

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4 tips

Method

1
Make the korma paste. Toast the cumin and coriander seeds in a heavy-based pan over low heat until fragrant. Add the garam masala and chopped coriander stems to the pan and mix briefly. Blend remaining korma paste ingredients in a food processor until smooth.
2
In a wide heavy-based saucepan, heat vegetable oil over medium-high heat. Sear the lamb pieces in batches until golden brown. Remove and set aside.
3
Make the korma mix. Use the same pan, if liked, wiped out with paper towel. Heat 2 tbsp vegetable oil in a saucepan. Sweat the sliced onion until translucent, then add the crushed garlic, grated ginger, and korma paste. Cook for 2–3 minutes until aromatic.
4
Add the seared lamb to the saucepan and stir to coat. Deglaze the pan with canned diced tomatoes, then pour in the chicken stock. Stir to combine.
5
Cover the pan with a lid and simmer gently for 2–3 hours, or until the lamb is tender. Alternatively, cook in a pressure cooker for 30 minutes.
6
Stir in the coconut cream, lime juice, and chopped coriander leaves. Check the seasoning and adjust with sea salt if needed.
7
Serve the lamb korma with plain basmati or long-grain rice.

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...And that's it, enjoy!

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Ingredients

Korma Paste
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tbsp Garam Masala
- 0.5 tsp sea Salt
- 4 garlic cloves
- 1 small bunch coriander
- 1 bunch fresh ginger (peeled)
- 1 tbsp ground nut oil
- 1 tbsp tomato paste
- 2 fresh chillies (left whole, seeds in)
Main ingredients
- 1 tbsp vegetable, rice bran, ground nut or grapeseed oil
- 1 kg boneless lamb shoulder, trimmed and cut into 6cm pieces
Korma Mix
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 400 g canned diced tomatoes
- 400 ml coconut cream
- 1 cups chicken stock
- 1 handful coriander leaves, roughly chopped
- 1 lime, juiced
- 1 tbsp sea salt

Shopping list for this recipe

Woolworths

If using the stovetop method, factor in 2–3 hours of simmering time.

Toasting spices enhances their flavour. For a shortcut, store-bought korma paste can be substituted for homemade.

Easy Lamb Korma