• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

VitaminsA, B2, B12, C, E, P
MineralsCopper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup (55g) blanched almonds

  2. 3 tablespoons ghee

  3. 750g (1 1/2 pounds) lamb strips

  4. 1 large brown onion (200g), sliced thinly

  5. 2 cloves garlic, crushed

  6. 4cm (1 1/2-inch) piece fresh ginger (20g), grated

  7. 2 teaspoons poppy seeds

  8. 1/2 cup (150g) korma paste

  9. 1/2 cup (125ml) chicken stock

  10. 1 1/4 cups (310ml) pouring cream

  11. 1/3 cup (95g) yogurt

Instructions Jump to Ingredients ↑

  1. World Table cookbook, ACP Books Blend or process nuts until finely ground.

  2. Heat 2 tablespoons of the ghee in large saucepan; cook lamb, in batches, until browned.

  3. Heat remaining ghee in same pan; cook onion, garlic and ginger, stirring, until onion softens. Add ground nuts, seeds and paste; cook, stirring, until fragrant.

  4. Return lamb to pan with stock and cream; simmer, uncovered, about 15 minutes or until sauce thickens slightly. Serve korma accompanied by yogurt.

  5. Tip You can use a 300ml carton of cream in this recipe.


Send feedback