Name of Recipe: Lamb Korma
Number of People: 4-6
Ingredients:
750g Diced lamb rump (fat and sinew removed)
1 Onion
2 coins fresh ginger (about 10g)
3 cloves garlic
1 tblsp coriander seeds
2 tsp ground cumin
1 tsp cardamom pods
1 tsp salt
pinch cayenne pepper (large pinch if you like it hot)
20g oil
2 tblsp tomato paste
125g natural yoghurt
Preparation:
Cut onions into quarters add to TM with Ginger, garlic, coriander seeds, ground cumin, cardamom pods, salt and cayenne
Place rice basket into bowl . Puree for 7 secs speed 10, Scrape bowl down and add 1 tblsp water and puree again for 7 secs speed 10
scrape out paste and mix with lamb in another bowl and marinate for at least one hour. (If you didn't want to marinate and wanted to cook straight away you could probably just add the lamb to the paste in the TM and combine at speed spoon - reverse for about 3 mins)
I didn't bother to wash the TM and went to the next stage after marinating for 1 hour
Heat oil in TM varoma temp, speed 1, 1 minute
Add lamb mixture and cook for 10 mins on speed spoon, temp 90 - reverse - . MC off
Add tomato paste and yoghurt and cook for 30 min, temp 100, speed spoon - reverse. Add salt to taste if required
If mix is a little dry add water - This curry is not supposed to be too wet but I like mine with sauce.
Serve with rice
This is adapted from the Family Circle Classic essential curries book
Photos:
Tips/Hints: edited to add - I probably should have used the butterfly to do the main stirring but I didn't but it was still fine.
