Kashmiri Lamb Korma with Green Coriander
A rich, flavourful Kashmiri curry usually made with goat, but mutton, pork or beef also works well. Serve with pilaf rice.
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
150
MINUTES
Ingredients
250g (9oz) onion paste (purée)
100ml (3 1/2fl oz) water
3 - 4 necks of lamb, cut into 2.5cm (1 inch) slices and trimmed of excess fat - your butcher will do this for you
30g (1 1/4oz) clarified butter [ghee]
salt and freshly ground black pepper
15 whole green cardamom pods, gently crushed to slightly open the pod
1 x 400ml (14fl oz) tin of coconut milk
75g (3oz) green coriander, chopped
200g (7oz) natural yoghurt
Method
Whizz 100ml (3 1/2fl oz) water with the onion in a food processor for 30 seconds until it forms a smooth paste.
Heat the clarified butter in a cast-iron pan and brown the lamb for 3 - 4 minutes on each side. Cook in batches so as not to overcrowd the pan. Add to a casserole and season with salt and freshly ground black pepper. Remove the excess oil from the cast-iron pan and deglaze with 200ml (7fl oz) water and bring to a boil. Add the ground onion and cardamom and cover with the boiling water. Cover the casserole and cook in the preheated oven for 1 1/2 - 2 hours until the meat is tender. Remove from the oven.
Add the coconut milk, mix thoroughly and simmer uncovered for 15 minutes on the hob. This will produce a delicious rich sauce.
Add lots of chopped green coriander, finally stir in the yoghurt, stir well and serve.
