Adapted from a Jamie Oliver recipe... lamb korma (serves 6 and packs some heat depending on your chillies)
- 1kg Lamb, Neck Fillets
- 225g Onion
- 30ml Extra Virgin Olive Oil
- 3 Green Chilli Peppers
- 4 cloves Garlic
- Two thumb sized pieces of root ginger
- ½ Tsp Cayenne Pepper
- 1 Tsp Garam Masala
- 30g Desiccated Coconut
- 30g Ground Almonds
- 2 Tsps Cumin Seeds
- 1 Tsp Coriander Seeds
- 20g Flaked Almonds
- 1 Tbsp Tomato Puree
- 1 Can Light Coconut, Milk (Reduced Fat)
- 1 Can Chick Peas, Drained
Put 1/2 the coconut, the garlic, tomato puree, 1/2 the oil, two of the chillies, the ground almonds and one of the pieces of ginger into a container for blending. Toast the cumin and coriander seeds in a dry pan gently until they smell right, grind with a pestle and mortar and add to the container. Blend with a hand blender or food processor until you have a smooth paste.
Peel, halve and finely slice the onion. Finely slice the remaining chilli pepper and finely chop the second piece of ginger. Dice the lamb into 2" chunks.
Add the remaining oil to a large, non-stick pan and heat. Brown the lamb chunks for 5 minutes.
Move the lamb to one side and add the onion, chillies and ginger and cook for a few minutes until turning golden, then stir in with the meat. Cook for 10 minutes.
Add the curry paste and work it through the meat and onions etc. until every thing is nicely coated with paste and smelling great.
Add the coconut milk, flaked almonds, the rest of the coconut and the drained chick peas to the pan, bring to a bubble then cover and simmer for 30 minutes.
Check and stir periodically and add a little water each time you stir if it is drying out too much.
Serve on rice or with warmed naan or pitta bread. Try not to eat all 6 portions between 2!
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