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Lamb Korma   HT   Indian   MC   70mins



Serves 4        Hot   Lamb   Nuts  Main Course  Curry  Curries  Gluten Wheat Free  Ind  India  Asia  Asian



1/2 teasp Saffron

3-4 tbsp Boiling Water

50g/2oz Unsalted Cashew Nuts

3 Green Chillies

25g/1oz Fresh Ginger, chopped

2.5cm/1 inch stick Cinnamon

1/2 teasp Cardamom Seeds

6 Cloves, lightly crushed

 3 Garlic Cloves, crushed

2 teasp Ground Coriander

1/2 teasp Cumin Seed

300ml/10fl.oz. Water

1 large Onion, sliced

1 teasp Salt

300ml/10 fl.oz. Natural Yoghurt

450g/1lb Lean Lamb, cut into 2.5cm/1 inch cubes

1 tbsp freshly chopped Coriander (Cilantro)

2 teasp Lemon Juice

Fresh Coriander to garnish




1. Place the saffron in a small bowl and pour the boiling water over it. Allow to infuse for 10 minutes.


2. Meanwhile place the cashew nuts, chilies, ginger, cinnamon, cardamoms, cloves, garlic, coriander and cumin seeds in a food processor or liquidiser together with 300ml/10fl.oz of water and blend for 2 minutes until you have a smooth puree.


3. Heat the oil in a large pan, add the onions and fry until golden brown.


4. Add the purée mixture, salt and yogurt and cook gently for 5 minutes, stirring frequently.


5. Raise the heat, then add the lamb, stirring well to ensure the pieces are well coated. Add the saffron together with the water in which it has been soaking, stir well then partially cover and continue to cook for 30 minutes stirring from time to time.


6. Add 1 tablespoon of freshly chopped coriander, mix well, re-cover and cook for  a further 10 minutes, until the lamb is tender.


7. To serve - transfer to a warmed serving dish, sprinkle the lemon juice over the meat and garnish with freshly chopped coriander. Serve hot.



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