Lamb Korma

Name: Lamb Korma
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 lb lamb steak, cubed; 1 (14 ounce) can evaporated milk; 4 ounces coconut, grated; 4 ounces single cream; 3 tablespoons mango chutney; 1 small onion, finely chopped; 2 teaspoons curry powder; 1/2 teaspoon chili powder; 1 fresh cayenne pepper, finely chopped; 4 garlic cloves, crushed; 2 inches gingerroot, grated; 5 tablespoons vegetable oil; 4 tablespoons coriander leaves, roughly chopped; 1 tablespoon coriander leaves, whole; 1 teaspoon turmeric; 1 teaspoon garam masala

Submitted by Chef #241077

"Lovely Indian recipe!"

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Ready In:: 50mins
Ingredients:: 16
Serves:: 4

ingredients

1 lb lamb steak, cubed
1 (14 ounce) can evaporated milk
4 ounces coconut, grated
4 ounces single cream
3 tablespoons mango chutney
1 small onion, finely chopped
2 teaspoons curry powder
¹⁄₂ teaspoon chili powder
1 fresh cayenne pepper, finely chopped
4 garlic cloves, crushed
2 inches gingerroot, grated
5 tablespoons vegetable oil
4 tablespoons coriander leaves, roughly chopped
1 tablespoon coriander leaves, whole
1 teaspoon turmeric
1 teaspoon garam masala

directions

Make a paste of the curry powder, Turmeric and chilli powder with a little water.
Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
Add the Lamb pieces and seal well on all sides.
Add the cream, coconut, mango chutney and milk and simmer for 20 minutes or until the lamb is cooked, stirring constantly. If needed add a little water to prevent the curry becoming too thick or dry.
Now stir in the garam marsala and finely chopped coriander leaves and cook for a further minute.
Serve with the whole coriander leaves sprinkled over the top.