Lamb Korma Curry Recipes

Steps:

• Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
• Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
• Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
• Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
• Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

Steps:

• To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
• Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
• Blend again until the mixture is completely pulverized.
• Set the masala aside.
• Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
• In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
• Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
• Stir in the salt and the masala, then add the yoghurt.
• Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly.
• Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
• Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
• Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
• To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.

Steps:

• Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
• Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
• Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
• Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
• Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
• Simmer uncovered until the liquid is absorbed.
• Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
• Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
• Serve with rice, raitas and relishes.

Steps:

• Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan, add onion and cook over low heat until soft, remove from the heat and add sweet potato.
• Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.
• Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.
• Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender.
• Serve with rice and mango chutney.
• LEFT OVERS - Curried Lamb and Chickpea Salad (serves 2 prep 5 minutes) - Prepare salad by combining 1 cup drained canned chickpeas, sliced lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.