About this recipe:A spicy but not hot, Indian lamb korma curry. Serve with naan bread or plain basmati rice, an Indian-style vegetable dish and a salad of sliced onions and tomatoes for a luxurious Indian meal.
4 tablespoons oil
3 tablespoons almond, sliced
3 tablespoons golden raisins
5 whole green cardamom pods
6 whole cloves
1 (5cm) cinnamon stick
2 bay leaves
1 red onion, diced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon Kashmiri red chilli powder or paprika
5 tablespoons yoghurt
600g lean lamb, sliced into cubes
1 teaspoon salt
1 teaspoon garam masala
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat the oil in a heavy-bottomed saucepan. When hot, fry the almonds until pale brown; remove with a slotted spoon.
To the same oil, add the raisins and when they plump up, remove with a slotted spoon and set aside to add later.
To the hot oil in the pan, add the whole cardamoms, cloves and cinnamon. After about 30 seconds, add the bay leaves. Stir once, then add the chopped onions. Stir and fry the onions, over moderate heat, until they begin to brown at the edges.
Add the ginger and garlic; stir fry for 1 minute. Add the coriander, cumin, turmeric and chilli powder or paprika; stir fry for a minute. Add the yoghurt; stir and fry over medium heat until the mixture in the pan is pasty and you see specks of fat appear at the edges.
Add the lamb; stir and fry for 8 minutes. Add a mug of water and the salt. Bring to the boil, turn the heat to low, cover and simmer for about 45 minutes, or until the lamb is tender. If needed, turn up the heat to reduce some of the liquid. The sauce should be thick and clinging to the meat.
Take the pan off the heat, add the plumped raisins and browned almonds. Stir in 1 teaspoon garam malasa. Serve hot.