I modified my original
Lamb Korma recipe in order to make a kosher version. (Obviously, if you are cooking it kosher, you need kosher lamb, etc.) This version works well for those with dairy allergies as well and, according to Peter, tastes identical to my dairy version.
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 almond milk yogurt into the nut paste. Stir the paste into the onions, along with the saffron diffusion. Stir in
2oz cashew (or coconut) milk. Add the lamb and cook over low heat for 45 minutes.
Mix together
4oz cashew (or coconut) milk, 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.
