Lamb Korma is one of the world’s most popular curries and is traditionally prepared in a potjie on the fire. Prepare it with the actual spices as opposed to using a pre-mixed masala or paste. Even though it is spicy, the korma is relatively mild and quite creamy, so it suits a wide variety of palates.
Serves 6 to 8
Cooking Time: 3.5 hours to 4.5 hours
Ingredients
- 1 kg deboned leg of lamb (cut into cubes)
- 1 tot olive oil
- 1 tot butter
- 2 onions (chopped)
- 4 garlic cloves (crushed or chopped)
- ginger, equal in volume to the garlic (grated)
- 1 tsp coriander powder
- 1 tsp cayenne pepper (or chilli powder)
- 1 tsp cumin
- 5 cloves (whole)
- 5 cardamom pods
- 1 cinnamon stick
- 2 tots tomato paste (or a 50 g sachet)
- 1 cup plain yoghurt
- 1 cup fresh cream
- 100 g ground almonds
- salt and pepper (to taste)
- fresh coriander (to serve)
Instructions
- Heat up your potjie on the coals as much as you can. Flash-fry the meat in 2 batches and sear all sides of the meat. Set the seared meat aside.
- Add the oil, butter and chopped onion to your empty potjie and fry the onion till lightly brown.
- Add all the other herbs and spices and fry for another minute. Add a little bit of water if needed.
- Add the lamb and its liquids to the potjie. Add the tomato paste.
- Add some water and stir to get all it all loose.
- Close the lid and let it simmer gently for about 30 minutes. Be careful not to burn the lamb.
- Add water if needed.
- Now add the yoghurt, close the lid again and simmer for another 30 minutes.
- Add water if needed.
- After the 30 minutes, add in the cream and the almonds. Leave the potjie open and let it simmer until you are happy with the consistency of the sauce.
- Serve with basmati rice and fresh coriander.
Recipe Courtesy of Jan Braai