Lamb and potato korma spicy

     Ingredients


  • 2 tbsp blanched almonds
  • 1 tsp coriander seeds
  • 4 green cardamon pods
  • 4 cloves
  • 2 tsp cumin seeds
  • 500 g lam
  • 2 tsp sesame seeds
  • 2 tsp white poppy seeds
  • b, cubed

  • 1½ tsp ginger, minced
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • salt
  • 100 ml vegetable oil
  • 300 g potato, peeled and quartered
  • 100 ml coconut cream
  • 4 2cm cinnamon sticks
  • 400 g onions, sliced
  • 200 ml yoghurt
  • salt
  • 2 tbsp coriander, chopped

  • 350 g basmati rice
  • Perfect rice

Instructions


  • Soaking time: 30 minutes
  • Marinating time: 1 hour 10 m
  •  
  • Place the almonds, coriander seeds, sesame seeds, poppy seeds and cumin a dry roasting pan. Toast over a medium heat, until golden and aromatic. ,..


  • Pour the yoghurt spice mixture over the lamb, heat though then add 350 ml of water and bring to the boil. Reduce the heat and simmer for 40 minutes before adding the potato. Continue to simmer for 30 minutes until the meat is tender and potatoes are cooked.

  • Rinse the rice in warm water then in a few changes of cold water until the water runs clear. Soak the rice for about 30minutes, drain in colander and you leave to dry for another 20 minutes.

  • Put the dry rice into a saucepan with a tight fitting lid, adding 500 ml of water and a teaspoon of salt. Bring to boil, and cook until craters being to show on the surface of the rice.

  • Remove and grind in a spice grinder until fine. Mix this spice paste with the yoghurt and reserve.
  • Marinate the lamb in the garlic, ginger, chilli, turmeric and salt in the fridge for at least 1 and half hour.

  • Reduce the heat and cover the pot with a clean dry tea towel. Cover with the saucepan lid and allow to cook for 20 minutes on a low heat. Do not open the lid. Lift the lid after 20 minutes and fold with a fork to fluff up the rice

  • Heat the oil in saucepot until hot, add the cardamom, cloves, and cinnamon and allow to sizzle for a few seconds, then add the onions. Fry until golden brown, then add the marinated meat and fry until the lamb has brown all over.



  • Add the coconut cream, cook over low heat and sprinkle with chopped coriander.
  • Serve with perfect rice.

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