Lamb korma

Name: Lamb korma
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4 servings
Cuisine: Indian,Asian
Ingredients: 2 tsp Ground paprika; 1 tsp Ground turmeric; 1 tsp Ground cinnamon; 1 tsp Ground cumin; 1 tsp Ground coriander; 0.5 tsp Cloves ground; 0.5 tsp Ground ginger; 1 tbs Olive oil; 4 whole Cardamom pods, bruised; 400 g Lamb leg steak, raw (buy 500g), fat trimmed; 4 medium Tomato(es) chopped; 1 medium Brown onion cut into wedges; 2 clove(s) Garlic crushed; 0.5 piece(s) Cauliflower medium size, cut into florets; 1 cup(s) Frozen green peas (120g); 0.5 cup(s) 99% fat-free, plain Greek yoghurt, unsweetened (120g); 1 tbs Flaked almonds toasted

Points®

Total Time

1 hr 55 min

Prep

15 min

Cook

1 hr 40 min

Serves

Difficulty

Moderate

This is one of the most popular Indian curries because the meat is braised in a spice mix that has more flavour than heat.

Ingredients

Ground paprika

2 tsp

Ground turmeric

1 tsp

Ground cinnamon

1 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Cloves

½ tsp, ground

Ground ginger

½ tsp

Olive oil

1 tbs

Cardamom

4 whole, pods, bruised

Lamb leg steak, raw

400 g, (buy 500g), fat trimmed

Tomato(es)

4 medium, chopped

Brown onion

1 medium, cut into wedges

Garlic

2 clove(s), crushed

Cauliflower

½ piece(s), medium size, cut into florets

Frozen green peas

1 cup(s), (120g)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Flaked almonds

1 tbs, toasted

Instructions

Combine paprika, turmeric, cinnamon, cumin, coriander, cloves and ginger in a small bowl.
Heat oil in a large saucepan over high heat. Add spice mixture and cardamom pods and cook, stirring, for 1 minute or until fragrant. Add lamb, tomatoes, onion, garlic and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 1 hour 20 minutes or until lamb is tender.
Add cauliflower and cook for 10 minutes or until tender. Add peas and cook for 1 minute or until heated through. Remove cardamom pods. Serve topped with yoghurt and almonds.

Notes

SERVING SUGGESTION: Steamed Asian greens (such as bok choy or gai lan) and basmati rice. TIPS: Suitable to freeze (without yoghurt and almonds) for up to 3 months. To bruise cardamom, press on the pods with the flat side of a large knife until they pop. This exposes the tiny seeds and helps release more flavour.

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Lamb korma

Ingredients

Instructions

Notes

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