Slow-cooked lamb korma

By KarenWebb

Ingredients

• 2 teaspoons vegetable oil
• 4 lamb leg chops
• 1 brown onion, chopped
• 1/4 cup korma curry paste
• 1/4 cup plain yoghurt
• 2 medium desiree potatoes, chopped
• 2 tablespoons chopped fresh coriander leaves
• Pilaf
• 2 teaspoons vegetable oil
• 1 teaspoon cumin seeds
• 4 cardamom pods, bruised (see note)
• 1 1/2 cups basmati rice
• 2 cups chicken stock

Details

Servings 4

Preparation

Step 1

Preheat oven to 170°C/150°C fan-forced. Heat oil in a heavy-based flameproof casserole dish over high heat. Cook lamb, in 2 batches, for 2 minutes each side or until browned. Transfer to a plate. Cover to keep warm.
Reduce heat to medium. Add onion to dish. Cook, stirring, for 2 minutes or until onion has softened. Stir in curry paste and yoghurt. Return lamb to dish with potato. Stir to combine. Cover. Transfer to oven. Cook, covered, for 1 hour and 30 minutes or until lamb is tender. Stir through coriander.
Meanwhile, make pilaf. Heat oil in a saucepan over medium-high heat. Add cumin and cardamom. Cook, stirring, for 1 minute or until fragrant. Add rice. Stir to coat. Add stock. Bring to boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until liquid is absorbed and rice tender. Serve lamb korma with pilaf.
Notes
To bruise cardamom pods, place on a chopping board. Using the back of a knife, press onto pods to flatten slightly.