Home » Lamb Recipes » Lamb korma
Lamb korma
Serves: 2
Cook: 30 mins
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Equipment
- Saucepan
- Large frying pan
- Chopping boards
- knives
- garlic crusher
- measuring spoons
- Wooden spoons
- Sieve
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Ingredients
- 2 Northern Ireland Farm Quality Assured lamb leg steaks
- 2 Spring onions
- 2 Garlic cloves
- 3 Plum tomatoes
- 2 x 15 ml (2 tbsp) Fresh coriander
- 1 x 5 ml (1 tsp) Chilli powder
- 1 x 5 ml (1 tsp) Coriander seeds
- 1 x 5 ml (1 tsp) Cumin seeds
- 1 x 5 ml (1 tsp) Ground mixed spice
- 1 x 5 ml (1 tsp) Curry powder
- 1 x 5 ml (1 tsp) Paprika
- 2 x 15 ml (2 tbsp) Tomato puree
- 55 g Greek yoghurt
Turmeric rice
- 255 g Long grain rice
- 2 x 5 ml (2 tsp) Turmeric
- 2 x 15 ml (2 tbsp) Coriander
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Method
- Bring a saucepan of water to the boil and add the rice and turmeric. Cook for 12 minutes.
While the rice is cooking prepare the vegetables:
- Remove the root and skin from the spring onions and finely chop;
- Peel and crush the garlic;
- Chop the tomatoes;
- Chop the coriander.
Method
- On a separate chopping board, cut the lamb into chunks. Remember to wash your hands thoroughly after handling raw meat.
- Dry fry the lamb for 4 minutes, stirring occasionally.
- Add the garlic, chilli powder, coriander seeds, cumin, mixed spice powder, curry powder and paprika and stir.
- Add the tomato puree and stir. Leave the korma to simmer for 8 minutes, stirring occasionally.
- Add the yoghurt and plum tomatoes, stir and leave to simmer for a further 3 minutes.
- Add the fresh coriander, stir and remove the korma from the heat.
- Drain the rice.
- Serve the korma on a bed of rice, and top with a handful of spring onions
