The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt or cream and cooked at low temperature. This cooking technique varies depending on the restaurant but is essentially a technique of braising meat (especially lamb) briskly or seared using a high heat and then subjected to long, slow cooking under low temperature and a minimum of added liquid. This prevents the meat from toughening. The result tender braised lamb pieces in a mild yogurt gravy.
Lamb Korma Recipe
Cook time: 50 minutes
Total time: 1 hour
Yield: Serves 4
- 500g lamb meat, cubed
- 1 tablespoon ghee or olive oil * these portions work best on a non stick pan.
- 1 medium onion
- 2 tablespoons ground almonds
- 1 teaspoon ground ginger and garlic
- 1 teaspoon ground coriander
- half teaspoon ground cumin
- three quarter teaspoon ground cardamom
- 1 cinnamon stick
- 1 tablespoon lamb masala
- 3 bay leaves
- 2 tablespoons almond flakes
- 500ml plain yogurt
- half teaspoon salt
2. Heat a non stick or heavy passed pan on high heat. Add the lamb meat. Sear on both sides until brown. Remove from pan, set aside.
3. Melt gee or add the oil to the same pan. Add finely chopped onions, fry until soft. Add bay leaves and cinnamon stick. Add the lamb. Add the spice mixture. Mix. Lower the heat. Cover and allow frying for 3 minutes.
4. Add 250 ml yogurt. Cover and allow to simmer for 10 minutes.
5. After 10 minutes add the remaining yogurt. Cover and cook on low heat for another 20 minutes.
6. Toast the almond flakes on low heat.
7. Remove the korma from stove. Top with chopped coriander and toasted almond fakes. Serve warm with Naan bread or Basmati rice.