In the markets of India, the onions being sold are more often red and small to medium sizes, use smaller red onions here to create the same flavours.
Ingredients
- 750 kilogram boneless lean lamb
- 2 onions, peeled and finely chopped
- 2-3 tablespoons Korma curry paste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon ground cardamom or 3 cardamom pods, crushed (optional)
- 400 gram can chopped tomatoes
- 100 grams plump dried apricots, sliced
- 1½ cups beef stock or water
- ½ cup Greek-style plain yoghurt
Method
- Trim any excess fat from the lamb and cut into 2cm cubes; cover and set aside.
- Heat a good dash of oil in a large heavy frying pan and cook the onion over a moderate heat for 10 minutes until the onion is well softened. Add the curry paste, garlic, ginger, cardamom and a good pinch of salt and cook for 1 minute until very fragrant.
- Add the tomatoes and juice, stock or water and apriocts.
- Cover and simmer on low heat for 45 minutes, stirring often until tender. (Alternatively cook in a casserole in a 160 °C oven for 1 hour). Stir in the yoghurt and coriander before serving.
Cooks Tips
- Add extra liquid towards the end of cooking if you would like a thinner sauce. - Most spice brands have a korma curry paste. - Do not boil the curry once the yoghurt has been added or it will curdle. - In place of papaya, try sliced dried mango, juicy sultanas or raisins.
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