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Lamb Korma
From Curries of the World by Mridula Baljekar.
Although south Indian food is generally free of foreign influences, the city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here that the last of the Mogul emperors retired before finally handing over power to the Nizam dynasty.
SERVES 4-6
15ml/1 tbsp white sesame seeds
15ml/1 tbsp white poppy seeds
50g/2oz/½ cup blanched almonds
2 fresh green chillies, seeded
6 garlic cloves, sliced
5cm/2in piece fresh root ginger, sliced
1 onion, finely chopped
45ml/3 tbsp ghee or vegetable oil
6 green cardamom pods
5cm/2in piece cinnamon stick
4 cloves
900g/2lb lean lamb, boned and cubed
5ml/1 tsp ground cumin
5ml/1 tsp ground coriander
300ml/1½ pint/1¼ cups double (heavy) cream mixed with 2.5ml/½ tsp cornflour (cornstarch)
salt
roasted sesame seeds, to garnish
1 Preheat a wok, karahi or large pan over a medium heat without any fat, and add the first seven ingredients. Stir until they begin to change colour. They should go just a shade darker.
2 Allow the mixture to cool, then grind to a fine paste using a pestle and mortar or in a food processor. Heat the ghee or oil in the pan over a low heat.
3 Fry the cardamoms, cinnamon and cloves until the cloves swell. Add the lamb, ground cumin and coriander and the prepared paste, and season with salt, to taste. Increase the heat to medium and stir well. Reduce the heat to low, then cover the pan and cook until the lamb is almost done.
4 Remove from the heat, allow to cool a little and gradually fold in the cream, reserving 5ml/1 tsp to garnish. To serve, gently reheat the lamb, uncovered. Garnish with the sesame seeds and the reserved cream.
Although south Indian food is generally free of foreign influences, the city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here that the last of the Mogul emperors retired before finally handing over power to the Nizam dynasty.
SERVES 4-6
15ml/1 tbsp white sesame seeds
15ml/1 tbsp white poppy seeds
50g/2oz/½ cup blanched almonds
2 fresh green chillies, seeded
6 garlic cloves, sliced
5cm/2in piece fresh root ginger, sliced
1 onion, finely chopped
45ml/3 tbsp ghee or vegetable oil
6 green cardamom pods
5cm/2in piece cinnamon stick
4 cloves
900g/2lb lean lamb, boned and cubed
5ml/1 tsp ground cumin
5ml/1 tsp ground coriander
300ml/1½ pint/1¼ cups double (heavy) cream mixed with 2.5ml/½ tsp cornflour (cornstarch)
salt
roasted sesame seeds, to garnish
1 Preheat a wok, karahi or large pan over a medium heat without any fat, and add the first seven ingredients. Stir until they begin to change colour. They should go just a shade darker.
2 Allow the mixture to cool, then grind to a fine paste using a pestle and mortar or in a food processor. Heat the ghee or oil in the pan over a low heat.
3 Fry the cardamoms, cinnamon and cloves until the cloves swell. Add the lamb, ground cumin and coriander and the prepared paste, and season with salt, to taste. Increase the heat to medium and stir well. Reduce the heat to low, then cover the pan and cook until the lamb is almost done.
4 Remove from the heat, allow to cool a little and gradually fold in the cream, reserving 5ml/1 tsp to garnish. To serve, gently reheat the lamb, uncovered. Garnish with the sesame seeds and the reserved cream.
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