Herbies Spices Recipes
Lamb Korma
Description
This is a fairly mild curry from the northern part of India. Persian influences such as ground almonds and saffron show that it was originally a rich man's speciality, now a popular item on Indian take-away menus around the world.
Ingredients
At a glance
Red Meat
Serves
2-4
¼ teaspoon Herbie’s Spices Saffron Kashmiri
1½ tablespoons ghee or oil
1 onion, chopped finely
1 clove garlic, chopped finely
1 tablespoon Herbie’s Spices Korma Curry
1 tablespoon ground almonds
500g lamb from leg, trimmed and cubed
½ cup plain yoghurt
1 tablespoon fresh coriander leaves
1 teaspoon Herbie's Spices Sea Salt, ground
Methods/steps
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Soak saffron in 1 tablespoon warm water.
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Heat oil, add onion and garlic and stir until transparent.
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Stir in spices, almonds, and ½ cup water, cook for a minute.
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Add meat, stirring to coat, then add saffron with its water, and yoghurt.
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Mix together well, bring to a simmer, and remove to a 100ºC oven for 1-2 hours.
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Add salt to taste and sprinkle with coriander leaves before serving.
Additional Tips
The lamb can be swapped with chicken for a change.
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