Thursday 20 September 2012

Restaurant-style Lamb Korma Recipe

Restaurant-style Lamb Korma

500g lamb meat (preferably from the leg), cubed
250ml basic curry sauce
100ml vegetable oil
4 green cardamom pods, lightly crushed
2 bayleaves
1/2 medium onion, finely sliced
salt, to taste
2 tsp korma curry powder
125ml warm water
80ml coconut cream
4 tsp granulated sugar
150ml single cream
2 tbsp ghee
cream, to garnish
fresh coriander leaves, to garnish

Heat a little oil in a wok and use to fry the lamb pieces until nicely browned on all sides. Remove with a slotted spoon and set aside.

Add the remaining oil in a wok and when hot, add the cardamom pods and bayleaves and fry gently for 1 minute. Now add the onions and stir-fry for about 4 minutes, or until soft and translucent, but not coloured. Season to taste with salt then add the curry powder and fry, stirring constantly, for 2 minutes before adding the curry sauce.

Bring to a simmer then add the lamb pieces and water. Bring the mixture to a boil and cook for 4 minutes, stirring occasionally. Now reduce to a simmer, cover and cook gently, for about 30 minutes, stirring occasionally, or until the lamb pieces are very tender.

At this point stir in the coconut cream along with the sugar and cream. Bring the mixture just to a boil (do not allow to boil for any time or it may split), reduce to a simmer and cook gently for 10 minutes more, stirring occasionally (add more water if the gravy looks too thick). Finally add the ghee and stir to combine. Reduce the heat to low, cover and allow the curry to rest for 10 minutes.

To serve, turn the curry into a warmed serving dish. Pour over a little cream, garnish with coriander leaves and bring to the table.

For a large collection of curry restaurant dishes on this site, see the: Celtnet Restaurant-style Curries page.

For even more restaurant curries, and curries of all kinds (from traditional curries of the Indian sub-Continent to curries from Asia, the Caribbean and Africa as well as British curries) why not but my Big Book of Curries eBook, sold via Amazon (use the link on the left). Sales of this eBook go towards helping keep this blog and the Celtnet Recipes site on the web.

This is a proper eBook with over 700 recipes in it, along with the history of curries around the world. If you are interested in curries then I recommend that you check the eBook out (and its cheap!)

For even more curry recipes, why not check out the Celtnet Curry Recipes collection page where you will find thousands of curry recipes from all over the globe.

For all the curry recipes on this blog, see the curry history and curry recipes page.

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