EASY LAMB KORMA
Ingredients
- 3 tbsp ghee
- 2 large white onions thinly sliced
- 2 tbsp ginger & garlic paste
- 1 kg lamb shoulder cut into bite sized pieces
- 1 packet korma masala
- 100 g Greek yoghurt
- 2-3 green chillies
- Small handful of fresh coriander chopped
Instructions
- Heat the ghee in a heavy-bottomed pot. Add the onions and cook slowly until golden brown. Remove and set aside to cool.
- In the same pot, add the lamb. You shouldn’t need extra oil as the fat will render out. Fry until browned all over.
- Add the korma masala and mix well so the lamb is fully coated.
- Pour in 500 ml of water and bring to a gentle simmer. Slowly stir in the yoghurt, then add the green chillies.
- Cover with a lid and cook on low heat for 1.5–2 hours, until the lamb is soft and tender. Remove the lid and continue simmering until the sauce thickens.
- Blitz the fried onions with a splash of water to form a smooth paste. Stir this into the curry once the sauce has reduced.
- Finish with fresh coriander and serve hot with naan or rice.
Notes
Cook's Tips:
Packet masalas are perfect for consistent flavour, but feel free to make your own spice mix when you have the patience.
To save time, use a pressure cooker. A 15-minute pressure cook will take this from a 2-hour recipe to roughly 45 minutes from start to finish.
Lamb shoulder gives the softest texture, but lamb leg works if you prefer something leaner.