Monday, 13 February 2012
Lamb Korma - winter food to warm hearts
You will need....
2cm piece root ginger peeled and chopped
2 garlic cloves peeled
2 bay leaves
3 crushed cardomom pods
1/2 teaspoon fennel seeds
1 onion chopped
1 teaspoon ground coriander
1/4 teaspoon turmeric
2 teaspoons tomato puree
1/2 teaspoon chilli powder (or half a fresh red chilli)
40g cashew nuts
1 tablespoon coriander leaves
optional cashews to toast and serve with
Grind up the ginger and garlic in a pestle and mortar. Heat oil in large casserole and add cinnamon stick, cloves, bay leaves, cardamom, fennel seeds and onions and saute until onions are soft. Add garlic and ginger and all the other ingredients then cook gently for about 5 minutes. Add lamb and stir around to cover meat and brown the outsides. Add water to cover, put on lid and put in oven for 1-1.5 hours on a low heat until the lamb is beautifully tender. Grind the cashew nuts with a little water to make a smooth paste. Add to cooked meat and stir in then simmer for 3 mins. Remove and garnish with toasted cashews.
Also try my One-Pan Spanish Chicken which is delicious and so easy to make!