Lamb & Potato Korma
Lamb & Potato Korma
Enjoy this quick and easy African-style lamb recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 60 minutes
  • Cooking Time 10 minutes
  • Yield 4 - 6 servings
Ingredients
  • 2 tablespoons Blanched Almonds
  • 1 teaspoon Coriander seeds
  • 2 teaspoons Sesame seeds
  • 2 teaspoons White Poppy seeds
  • 2 teaspoons Cumin Seeds
  • 500 grams Lamb, cubed
  • 1+½ teaspoons Ginger, minced
  • ½ teaspoon Turmeric
  • 1 teaspoon Chilli Powder
  • Salt
  • 100 millilitres Vegetable Oil
  • 4 Green Cardamon Pods
  • 4 Cloves
  • 4* 2 cm Cinnamon sticks
  • 400 grams Onions, sliced
  • 200 millilitres Yoghurt
  • 300 grams Potato, peeled and quartered
  • 100 millilitres Coconut Cream
  • 2 tablespoons Coriander, chopped
  • Perfect Rice
  • 350 grams Basmati Rice
  • Salt
Method
  1. Place the Almonds, coriander seeds, sesame seeds, poppy seeds and cumin a dry roasting pan. Toast over a medium heat, until golden and aromatic
  2. Remove and grind in a spice grinder until fine. Mix this spice paste with the yoghurt and reserve.
  3. Marinate the lamb in the garlic, ginger, chilli, turmeric and salt in the fridge for at least 1 hour.
  4. Heat the oil in saucepot until hot, add the cardamom, cloves, and cinnamon and allow to sizzle for a few seconds, then add the onions. Fry until golden brown, then add the marinated meat and fry until the lamb has brown all over
  5. Pour the yoghurt spice mixture over the lamb, heat though then add 300 ml of water and bring to the boil. Reduce the heat and simmer for 30 minutes before adding the potato. Continue to simmer for 20 minutes until the meat is tender and potatoes are cooked
  6. Add the coconut cream, cook over low heat and sprinkle with Chopped coriander
  7. Serve with Perfect Rice
  1. Perfect Rice
  2. Rinse the rice in warm water then in a few changes of cold water until the water runs clear. Soak the rice for about 20 minutes, drain in colander and you leave to dry for another 10 minutes
  3. Put the dry rice into a saucepan with a tight fitting lid, adding 450 ml of water and a teaspoon of salt Bring to boil, and cook until craters being to show on the surface of the Rice
  4. Reduce the heat and cover the pot with a clean dry tea towel. Cover with the saucepan lid and allow to cook for 15 minutes on a low heat. Do not open the lid. Lift the lid after 15 minutes and fold with a fork to fluff up the rice

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