Name: Slow-cooked lamb korma
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Cuisine: indian
Ingredients: 18.40 gm vegetable oil; 4 lamb leg chops; 1 brown onion, chopped; 87.50 gm korma curry paste; 62.50 ml plain yoghurt; 2 medium desiree potatoes, chopped; 40.00 ml chopped fresh coriander leaves; 1 tsp cumin seeds; 4 cardamom pods, bruised (see note); 300.00 gm Basmati rice; 510.00 gm chicken style liquid stock

Slow-cooked lamb korma

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Prep Time:
10 minutes

Cook Time:
60 minutes

Total Time:
70 minutes

Cozy up with our savory slow-cooked lamb korma this winter.

Ingredients:

18.40 gm vegetable oil
4 lamb leg chops
1 brown onion, chopped
87.50 gm korma curry paste
62.50 ml plain yoghurt
2 medium desiree potatoes, chopped
40.00 ml chopped fresh coriander leaves
1 tsp cumin seeds
4 cardamom pods, bruised (see note)
300.00 gm Basmati rice
510.00 gm chicken style liquid stock

Instructions:

Preheat the oven to 170°C/150°C fan-forced. Heat oil in a sturdy casserole dish over high heat. Sear lamb in 2 batches for 2 minutes per side until nicely browned. Transfer to a plate and cover to maintain warmth.
- Lower the heat to medium, then add the onion to the dish. Sauté for 2 minutes until the onion is translucent. Mix in the curry paste and yogurt. Add back the lamb and potatoes, stirring to mix. Cover the dish and place it in the oven. Cook for 1 hour and 30 minutes until the lamb is tender. Finish by stirring in the fresh coriander.
While you wait, prepare the pilaf. Heat oil in a saucepan over medium-high heat. Sauté cumin and cardamom for 1 minute until fragrant. Add rice and mix well. Pour in stock, bring to a boil, then lower the heat to simmer covered for 12 minutes until the liquid is absorbed and the rice is tender. Serve the lamb korma with the flavorful pilaf.

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