Korma de cordero

Ingredientes

• 4 tbsp rapeseed oil
• 6 cloves
• 10 green cardamom pods, lightly bruised
• 10 black peppercorns
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 inches piece of cinnamon stick
• 1/4 tsp ground mace
• 1 star anise
• 2 large onions, finely chopped
• 1/2 tsp Sea salt
• 3 garlic cloves, crushed
• 2 inches fresh ginger, grated
• 2.2 lbs stewing lamb, cut into 1inch pieces
• 2 tbsp paprika
• 1 tsp chilli powder
• 2 tsp curry powder
• 3 tbsp tomato purée
• 15 ml (1 tbsp) cumin seeds
• 15 ml (1 tbsp) coriander seeds
• 10 cardamom pods, seeds only
• 30 ml (2 tbsp) vegetable oil
• 4 cloves garlic, peeled
• 5cm (2in) fresh ginger, peeled
• 30 ml (2 tbsp) concentrated tomato puree
• 2 green chillies, washed and topped
• 60 g (2 oz) cashew nuts
• 8 coriander sprigs
• 45 ml (3 tbsp) desiccated coconut
• 15 ml (1 tbsp) garam masala
• 5 ml (1 tsp) ground turmeric
• precooked lamb, drained (reserve a bit of the stock)
• 1/2 cup korma curry paste
• 1 tbsp vegetable oil
• 1/2 cup Greek yogurt
• 1/2 cup double cream
• 1 tbsp brown sugar
• salt, to taste

Preparación

1. 1

   --- For The Precooked Lamb ---

2. 2

   Heat the Oil and Spices: Heat rapeseed oil in a large saucepan over medium-high heat until hot. Add cloves, green cardamom pods, black peppercorns, cumin seeds, coriander seeds, a piece of cinnamon stick, ground mace, and star anise. Stir for about 30 seconds until the aroma of the spices begins to fill your kitchen.

3. 3

   Cook Onions: Add finely chopped onions to the saucepan. Stir to coat the onions in the oil and cook for about 5 minutes.Add Salt, Garlic, and Ginger: Add sea salt, crushed garlic cloves, and grated fresh ginger. Cook for another minute until the onions are soft and translucent.

4. 4

   Brown the Lamb: Add stewing lamb to the pan. Brown the meat for a couple of minutes.

5. 5

   Add Spices to Meat: Sprinkle mild paprika, chili powder, and curry powder over the meat. Stir well.

6. 6

   Add Tomato Purée: Mix tomato purée with a splash of water and add it to the saucepan.

7. 7

   Simmer: Pour in just enough water to cover the lamb. Simmer for about 1 to 1½ hours until the meat is tender. Proceed with the korma recipe.

8. 8

   Cool and Store: Alternatively, allow the meat and cooking sauce to cool. Store in the fridge for up to 3 days or freeze for up to 2 months.

9. 9

   --- For the Korma Curry Paste ---

10. 10

    Gently fry the cumin, coriander, and cardamom seeds in oil until the flavors are released. (You will know because the air will fill with gorgeous smells!)

11. 11

    Remove from the heat, and once cooled down, place in a food processor along with all the other ingredients.

12. 12

    Process until a relatively smooth paste is formed. You should add a splash of water to enable the machine to do its job.

13. 13

    Proceed to use the korma curry paste as you would the shop-bought version.

14. 14

    --- For The Lamb Korma ---

15. 15

    Fry the Korma Paste: Heat a small amount of vegetable oil over medium heat in a large saucepan. Add 1/2 cup of korma curry paste and fry for 2-3 minutes to release the aromas and flavors of the spices.

16. 16

    Add Precooked Lamb: Introduce the precooked lamb into the saucepan. Gently mix to coat the lamb in the korma paste. Heat through, allowing the lamb to absorb the flavors.

17. 17

    Incorporate Yogurt: Lower the heat and stir in 1/2 cup of Greek yogurt. Ensure it’s well combined with the lamb and korma mixture.

18. 18

    Simmer Gently: Allow the mixture to simmer gently for about 10 minutes. Add a small amount of the reserved lamb stock to adjust the consistency.

19. 19

    Add Cream and Sugar: Stir 1/2 cup of double cream and 1 tbsp of brown sugar. Simmer for another 5 minutes, letting the flavors meld, and the sauce thickens slightly.

20. 20

    Season to Taste: Adjust the seasoning with salt as per your taste.

21. 21

    Serve your Lamb Korma hot, ideally with rice, naan, or sides.