This lamb korma is a delicious way to use up less glamorous cuts of meat and whatever vegetables you have hanging around. It’s also a great standby meal because once you have all the spices, you can put it together whenever you like, with whatever meat you have, eliminating last minute trips to the supermarket.
- 400-500g lamb
- 200g plain (greek) yoghurt
- 1 1/2 tsp cumin
- 1 1/2 tsp sweet paprika
- 1 tsp mace
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 cup water
- 1 cup rice
- 1 cup chicken or vegetable stock
Firstly, cube the lamb and brown in the pan with oil. I put the onions in with the lamb here but I shouldn’t have.
While it browns,I like to measure out all my spices into a small bowl so they’re ready to pop in the pan.
Remove the lamb from the pan and add in the spices. Toast them for a moment, until fragrant.
Now add in the garlic, onion and ginger and the water to make a thick paste.Then add in the cup of stock and yoghurt. I added a bit more water here because I like extra ‘gravy’ to flavour my rice.
When this mixture comes to a boil, add the meat back in, cover and bring to the boil. I added a tin of chickpeas here because we enjoy them, but you can leave them out or add any legume you like. Be sure to add another 1/2 cup of water if you do.
Once boiling, reduce to a simmer and cover. Leave to simmer for about 30 – 45 minutes, depending on how tender you like your meat.
While it simmers away, cook your rice however you prefer it and I also steamed some broccoli to serve on the side for balance. In the past I have cooked peas, zucchini and carrot in the pan with the lamb. The recipe is very flexible, and keeps well. We’ve had it for lunch all week!