Lamb Korma

16 ingredients
8 steps

Ingredients

  • 1 lb lamb steak, cubed
  • 1 (14 ounce) can evaporated milk
  • 4 ounces coconut, grated
  • 4 ounces single cream
  • 3 tablespoons mango chutney
  • 1 small onion, finely chopped
  • 2 teaspoons curry powder
  • 12 teaspoon chili powder
  • 1 fresh cayenne pepper, finely chopped
  • 4 garlic cloves, crushed
  • 2 inches gingerroot, grated
  • 5 tablespoons vegetable oil
  • 4 tablespoons coriander leaves, roughly chopped
  • 1 tablespoon coriander leaves, whole
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala

Directions

  1. 1
    Make a paste of the curry powder, Turmeric and chilli powder with a little water.
  2. 2
    Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
  3. 3
    Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
  4. 4
    Add the Lamb pieces and seal well on all sides.
  5. 5
    Add the cream, coconut, mango chutney and milk and simmer for 20 minutes or until the lamb is cooked, stirring constantly.
  6. 6
    If needed add a little water to prevent the curry becoming too thick or dry.
  7. 7
    Now stir in the garam marsala and finely chopped coriander leaves and cook for a further minute.
  8. 8
    Serve with the whole coriander leaves sprinkled over the top.

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