Lamb Korma

By Birgitta

Use chicken or lamb.

From Jamie Oliver 'Ministry of Food'.
Photo: Anne's Food

Ingredients

• Korma Paste:
• 600 g diced lamb meat, cooked
• 2 yellow onions, thinly sliced
• 1 thumb-sized piece of fresh ginger, minced
• small bunch of fresh coriander, separated into stalks and leaves (and stalks chopped)
• 400 g (1 tin) chickpeas
• some neutral cooking oil
• 400 ml (1 tin) coconut milk
• 3 n tbsp flaked almonds
• 1 batch korma paste, see below
• 2 garlic cloves
• 1 thumb-sized piece fresh ginger
• 1/2 tsp cayenne pepper
• 1 tsp garam masala
• 1/2 tsp salt
• 2 tbsp neutral cooking oil
• 1 tbsp tomato paste
• 2 green chilis
• 3 tbsp coconut (unsweetened)
• 2 tbsp almonds, finely chopped
• small bunch of fresh coriander
• 2 tsp whole cumin seeds
• 1 tsp whole coriander seeds

Preparation

Step 1

Start by toasting the cumin and coriander seeds in a dry pan, until golden and fragrant. Grind them in a pestle and mortar. Peel the garlic and ginger, and mix all ingredients in a food processor until you have a smooth paste.

Then move on to the korma itself. Heat a little bit of oil in a deep pan or pot, and fry the onion, ginger and coriander stalks on medium heat for 10 minutes. Stir well so it doesn't burn. Add coconut milk, the korma paste, flaked almonds, chickpeas and the cooked lamb. Add 100-200 ml of water. Bring to a boil, cover with a lid and lower the heat. Let it simmer for about 30 minutes. Season well with salt and pepper.

Serve with rice and the fresh coriander leaves. Additional flaked almonds are good too, and if you'd like, a spoonful of thick yogurt is perfect.