Sunday
Kambing korma
Malaysian lamb korma — mild in heat, enormous in flavour, rich with coconut, cashew and warm spice.
OMG, this is fantastic. Best with rice for me, though noodles can be subbed in. A wow dish.
Method
- 01
Heat the ghee and fry the whole spices for 30 seconds until fragrant. Add the sliced onion and cook to golden.
- 02
Add the onion paste and the garlic-ginger paste and fry 10 minutes until it no longer smells raw.
- 03
Stir in the curry powder loosened with a splash of water and fry 2 minutes.
- 04
Brown the lamb in the paste, then add the coconut milk, water, salt and sugar. Cover and simmer very gently for 1½ hours.
- 05
Stir in the cashew cream and cook uncovered 20–30 minutes until the sauce is thick and the lamb is falling apart.
- 06
Take off the heat, stir in the yoghurt off the boil so it does not split, and finish with fried shallots and coriander.
Keep cooking
