Lamb Korma

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.

Ingredients:
• 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!