Saturday, July 12, 2014

Lamb Korma

This recipe is based off of Gordon Ramsay's Lamb Korma recipe, as seen on one of his television programs and contained in his Indian cookbook.  I modify it slightly.

Cube 2.5 lbs of boneless lamb.  Take a pinch of saffron and diffuse in 1tbsp hot water.

Put the following in a food processor and process until a paste: 2 small green serano peppers, 1/4 cup slivered almonds, 1/4 cup cashews, 2tbsp minced ginger, 1 tbsp. minced garlic, 4oz water.

In a large pan, heat 1.5 tbsp. vegetable oil and sauté the lamb until browned on each side but not cooked through.  Remove the lamb to sit.  Add an additional 1.5 tbsp. vegetable oil and heat 1 cinnamon stick, 4 cloves, 1 bay leaf, 2tsp ground coriander, and 2 cardamom pods until aromatic, about 2-3 minutes.  Add 2 onions, finely chopped and cook for 5 minutes.

Blend 6oz plain Greek yogurt into the nut paste.  Stir the paste into the onions, along with the saffron diffusion.  Add the lamb and cook over low heat for 45 minutes.

Mix together 2oz plain Greek yogurt, 3oz heavy cream, 1tbsp lemon juice, and 1tbsp rose (or orange) water.  Stir it in and heat, then remove from heat and serve over basmati rice.  Garnish with coriander leaves, if desired.


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