Recipe by “Indian” Cook Book written by Harmeet Hooren-Sagoo
This winter is quite possibly one of the coldest Australian winter I’ve ever experienced… not that I’ve experienced that many winters, this will only be my 5th year here… but the weather is cold enough to make me long for some serious comfort food. The “Korma” is one of the more milder Indian curries – but not as mild as Butter Chicken – but definitely milder than the likes of Vindaloo and Rogan Josh, etc.
I have to admit I’ve added some “special” ingredients into this recipe to make it more likeable by my Australian husband with a weaker tolerance to spices compared to Asians… aka a tablespoon of peanut butter and some brown sugar for added sweetness, but other than that, you may stick to the original recipe below! Curries are objective anyway, feel free to do whatever you want to make it according to your taste preference. My curry ended up being absolutely delicious – and I especially chose lamb instead of chicken because lamb just has quite the amazing flavour and texture. It’s our favorite meat! Enjoy 🙂
Preparation time: 5-10 minutes
Cooking time: 50-55 minutes
Marinating time: 15-20 minutes
- 25g flaked almonds
- 1 tsp ginger, grated
- 1 tsp garlic, grated
- 1 tsp white cumin seeds
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp chilli powder
- 4 tbsp natural yoghurt
- 500g forequarter lamb chops, diced / chopped and bone removed
- 2 large potatoes, diced
- 3 tbsp oil
- 1 medium onion, finely chopped
- 1/2 tsp salt
- 1 tbsp lemon juice
- 200ml water
- 150ml double cream
- 1 tsp sugar
- 2 tbsp coconut milk
- handful fresh coriander, chopped
- 1 tsp garam masala
- Roast the almonds on a baking tray in a hot oven for a few minutes. Mix the ginger, garlic, white cumin seeds, ground coriander, paprika, chilli powder with the almonds and the yoghurt.
- Marinate lamb in the yoghurt and spice mixture for 15-20 minutes.
- Heat the oil in a pan. Add the onion and cook until golden brown.
- Add the marinated lamb pieces, the salt and lemon juice and cook for 5-7 minutes.
- Add the water, cover and simmer for 10 minutes, stirring occasionally, before adding the cream.
- Simmer for another 10 minutes, then add the sugar, coconut milk, fresh coriander and garam masala and cook for a further 3-4 minutes, stirring occasionally.
- Add the potatoes and let the curry simmer in the pot for a further 20 minutes until the lamb is tender and potatoes are cooked.
- Serve with steamed rice.