Lamb korma

How to make lamb korma 1. Cut the lamb into 3cm cubes and season with salt and pepper. Blitz the chillies, almonds, cashews, garlic, ginger and water in a blender or food processor to a wet paste, scraping down the sides of the bowl occasionally. Set aside.

Heat half the oil in a heavy-based pan. Fry the lamb in batches for about 2 minutes on each side until browned all over, then transfer to a plate.

Heat the remaining oil in the pan and add the cinnamon, cloves, curry leaves, crushed coriander and cardamom. Fry, stirring, for a minute until fragrant. Add the onions with some seasoning and cook, stirring occasionally, for 5 minutes until they are soft and golden.

Mix two-thirds of the yoghurt and the saffron water with the nut paste, then add to the pan, stirring well. Cook over a medium-low heat for 5 minutes, then return the browned lamb pieces to the pan with any juices. Add a little water if the korma seems too dry. Stir well and simmer very gently for 45 minutes - 1 hour until the lamb is very tender.

Just before serving, stir in the remaining yoghurt and lemon juice. Heat gently and check the seasoning. Scatter over the coriander and serve with warm naan or chapattis.

Gordon Ramsay Recipe from Ramsay's Best Menus. Buy the book now