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Lamb Korma - Curried Lamb

Lamb Korma - Curried Lamb


Marie, like many Canadians, doesn't really like lamb, but she loves this lamb curry - be sure to serve it with yogurt salad, curried potatoes and peas and naan flatbread. Click the curry recipes banner above for more ideas!

Lamb Korma Recipe

INGREDIENTS:

  • 3 hot dried chilies
  • 1" (2.5 cm) piece of fresh ginger, peeled
  • 2" (5 cm) cinnamon stick
  • 1/4 tsp (1.5ml) cardamom seeds
  • 3 whole cloves
  • 2 cloves garlic
  • 2 tbsp (30ml) white poppy seeds
  • 1 tsp (5ml) cumin seeds
  • 1 tbsp (15ml) coriander seeds
  • 1/2 cup (125ml) water
  • 1/2 cup (125ml) beef broth
  • 1 medium white onion, chopped
  • 1/3 cup (85ml) olive oil or clarified butter (ghee)
  • 2 pounds (900gm) lean boneless lamb, cut into 1" (2.5 cm) chunks
  • 1/2 cup (125ml) plain yogurt
  • 1/2 tsp (3ml) saffron threads
  • 1 tbsp (15ml) lemon juice
  • 1/4 cup (65gm) raw cashews
  • 2 tbsp (30ml) chopped fresh coriander leaves
    		•

    METHOD:

    Grind spices together in the blender with the water, add the beef stock.

    Soak saffron threads in a little boiling water and set aside.

    Sauté onions in oil until golden brown.

    Add saffron and its liquid, spice mixture and yogurt and then add the lamb chunks.

    Simmer covered for one hour until lamb is cooked to taste.

    Add lemon juice, and garnish the Lamb Korma with coriander leaves and cashews before serving.

     

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