Lamb korma with fruity brown rice
This is a spicy robust dish. Korma is a delicious way of introducing non-curry eaters to royal Indian cuisine
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Loading... Ingredients
150 ml cashew nuts
1 litre (4 cups) boiling water
60 ml (¼ cup) sunflower oil
1 onion, finely chopped
8 green cardamom pods, lightly crushed
4 whole cloves
2 bay leaves
2 cinnamon sticks
60 ml (¼ cup) desiccated coconut
10 ml (2 tsp) ginger paste
10 ml (2 tsp) garlic paste
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
10 ml (2 tsp) red chilli powder
5 ml (1 tsp) garam masala
1,2 kg stewing lamb, cut into cubes
250 ml (1 cup) cream
fresh coriander to garnish
salt to taste
Fruity brown rice
500 ml (2 cups) Spekko Saman Brown Rice
45 ml (3 tbsp) sunflower oil
5 ml (1 tsp) cumin seeds
250 ml (1 cup) dried apricots, diced
salt to taste
Method
1.Cover cashew nuts in half the boiling water and soak for 15 minutes. Blend cashew nuts and water in a food processor or with a stick blender to form a smooth paste.
2.Heat oil in a pot and fry onion until light golden brown. Remove onion from the oil and grind with 75 ml extra hot water in a pestle and mortar to form a smooth paste.
3.Reheat oil and add cardamom, cloves, bay leaves and cinnamon sticks. Fry spices until aromatic. Add coconut and then the ginger and garlic paste. Add onion paste and fry until the moisture evaporates before adding the ground cumin, coriander, red chilli and garam masala.
4.Add lamb and toss to coat in the masala mix. sauté the meat in the spices until it begins to stick.
5.Add remaining boiling water, season to taste and simmer until the lamb is almost cooked. Stir in the cashew paste and simmer on a low heat until it forms a thick sauce.
6.Fruity brown rice: Meanwhile, rinse Spekko Saman Brown Rice in cold water and cook with salt according to the instructions on the pack. Once the rice is tender, strain and rinse with 250 ml cold water and drain.
7.Heat oil in a pot. Fry cumin seeds until they sizzle. sauté apricots for a few minutes and reduce heat. Add rice and stir through. Allow rice to warm through on a very low heat.
8.Add cream to korma just before serving and allow to simmer for a few minutes. Remove whole spices, if preferred. Garnish with coriander and serve with Fruity brown rice.
From the Spekko kitchen
Lentils and rice cook faster at the coast than at higher altitudes. Rice should be cooked until tender but not mushy. Brown rice varieties do take longer to cook.
For a healthier version substitute the cream with natural yoghurt. Don€™t allow to simmer, as it may curdle, so stir through and serve. Alternatively substitute cream with 2 peeled and chopped tomatoes.
Chicken korma variation: Substitute the lamb with chicken fillets, sliced and the cream with coconut milk. Serve with Spekko Basmati Rice, if preferred.