Lamb korma

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Discription

    Ingredients

  • Ghee
    - 100 ml
  • Onions(sliced)
    - 1
  • Garlic cloves(chopped)
    - 1-2
  • Ginger pieces(chopped)
    - 2.5 cm
  • Coriander seeds
    - 1 tablespoon
  • whole cloves
    - 2 teaspoon
  • Black peppercorns
    - 2 teaspoon
  • Green cardamoms
    - 6
  • Boneless lamb fillet,trimmed of excess fat and cut into cubes
    - 1.1 kg
  • Turmeric
    - 2 teaspoon
  • Lemon juice
    - 10 ml
  • Ground almonds
    - 50 g
  • Salt
    - To taste
  • Double cream
    - 200 ml
  • Flaked blanched almonds
    - 25-50 g

    Method

  1. Heat the ghee in a heavy-based saucepan.
  2. Add onion,garlicand ginger and fry very gently,stirring frequently,for about 10 minutes until soft and lightly cocoured.
  3. Meanwhile,finely grind the coriander seeds,cloves,peppercorns and cardamoms in a small electric mil.
  4. Add to the pan and stir well to mix.
  5. Fry for 1-2 minutes,stirring all the time.
  6. Increase the heat and add the lamb to the casserole a few pieces at a time.
  7. Fry until well browned on all sides before adding the next batch.
  8. Stir in the turmeric,lime juice and ground almonds,then add salt to taste.
  9. Cover the pan and simmer gently for 45 minutes.
  10. Slowly stir the cream into the casserole,then heat through.
  11. Taste and adjust seasoning,then turn into a warmed serving dish.
  12. Sprinkle with flaked almonds and grated lime rind and serve hot.

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