Lamb Korma

Author: Canadian Living

This richly flavoured classic northern Indian curry is for those who like the challenge of complex cooking methods. Be sure to use a heavy-bottomed pot because the nuts-and-yogurt mixture sticks and can burn if not constantly supervised and stirred.

  • Portion size 8 servings

Ingredients

  • 2/3 cups raw unsalted cashew
  • 1/3 cup vegetable oil
  • 6 onion thinly sliced
  • 4 lbs boneless lamb shoulder
  • 3/4 teaspoons salt (approx)
  • 1/4 teaspoon pepper
  • 4 green jalapeño pepper seeded and minced
  • 2 bay leaf
  • 2 tablespoons finely minced garlic
  • 2 tablespoons finely minced gingerroot
  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala
  • 1/3 cup Balkan-style plain yogurt
  • 1/2 teaspoon ground mace (or 1/4 tsp/1 mL nutmeg)
  • 1/2 teaspoon cayenne pepper
  • 3 cups lamb stock or water
  • 1 tablespoon rose water or water
  • 1/4 teaspoon saffron threads
  • 1 tablespoon lime juice (approx)

Method

In dry skillet, toast cashews over medium heat until well browned. Transfer to food processor; pulse until fine. Set aside in food processor.

In same skillet, heat 1/4 cup (50 mL) of the oil over medium heat; cook onions, stirring occasionally, for about 20 minutes or until caramelized. Let cool. Add to cashews; pur?until smooth.

Meanwhile, cut lamb into 1-inch (2.5 cm) cubes; toss with half each of the salt and pepper. In same skillet, brown lamb, in batches, over medium-high heat; transfer to bowl. Add 1/3 cup (75 mL) water to pan, scraping up any brown bits. Add to lamb; set aside.

In Dutch oven, heat remaining oil over medium heat; fry chilies, bay leaves, garlic and ginger for 5 minutes, stirring often and adding up to 2 tbsp (25 mL) water if mixture sticks to pan. Add coriander; fry, stirring, for 2 minutes. Add garam masala; fry, stirring, for 30 seconds.

Stir in yogurt, mace and cayenne; cook, stirring, for 5 minutes. Whisk in stock, onion mixture and remaining salt and pepper until combined.

Add lamb and any juices to pan; bring to boil. Reduce heat, cover and simmer, stirring often, for about 1-1/2 hours or until lamb is tender and sauce is darkened and thickened. Discard bay leaves.

Meanwhile, warm rose water in microwave on high for 30 seconds. Stir in saffron and let stand for 15 minutes. Stir into lamb mixture along with lime juice. If desired, add more lime juice and salt to taste. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)

Nutritional facts Per serving: about

  • Sodium 440 mg
  • Protein 50 g
  • Calories 539.0
  • Total fat 31 g
  • Cholesterol 153 mg
  • Saturated fat 8 g
  • Total carbohydrate 16 g

%RDI

  • Iron 38.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Korma