Recipe: Lamb Korma

View Photos (1) Image © 2004 Habeeb Salloum

Serves 6

4 garlic cloves, crushed
1 tablespoon grated ginger
2 cups water
4 tablespoons butter
2 pounds lamb, cut into 1 inch cubes
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 tablespoons tomato paste, diluted in 1/4 cup water
2 teaspoons ground coriander seeds
1 teaspoon turmeric
1 teaspoon ground cumin seeds
1 cinnamon stick about 4 inches in length
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom seeds
1/4 teaspoon cayenne powder
1 teaspoon salt
1/2 cup yoghurt
2 tablespoons lemon juice

Combine garlic, ginger and water in a bowl, then set aside.

Melt butter in a saucepan, then sauté lamb over medium heat until brown. Stir in garlic, ginger and water mixture, then cover and cook over medium/low heat for 40 minutes or until meat well cooked, adding a little more water if necessary.

In the meantime, heat oil in a frying pan, then sauté onions over medium heat for 10 minutes. Stir in remaining ingredients, except yogurt and lemon juice, then stir-fry for 5 minutes. Transfer the frying pan contents to the saucepan, then stir in yogurt and lemon juice. Stir-fry for a few minutes, then serve with cooked rice.

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Published on 10/15/04