Hubs likes to fondly recount the time I was away and he made lamb bone broth all by himself – making it especially awesome by adding turmeric.
When I returned from my travels, I was duly impressed.
Usually lamb is a bit too gamey for this ex-veggie lightweight, but hubs converted me with the simple addition of a humble spice.
Why? Because lamb is a meat that goes very well with spice of all kinds.
And hence why this curry is so delicious.
We came, we saw, we feasted and later we made spicy broth.
Lamb Korma (serves 2)
*from Gordon Ramsey
- 10z diced lamb
- 2 green chillies, de-seeded (unless you like it hot)
- 1/2 cup sliced almonds, toasted
- 1/2 cup unsalted cashews, toasted
- 3 garlic cloves, chopped
- 2.5 cm knob of ginger, finely chopped
- 1-2 tbsps filtered water
- 3 tbsps coconut oil
- 1 bunch fresh cilantro leaves, roughly chopped
- 1 tsp cardamon
- 1/2 tsp cinnamon
- 1 white onion, finely chopped
- 2 tsps lemon juice
- 2 tbsps creamed coconut
- Blend together the ginger, garlic, chilis, nuts, half the cilantro and water together in a small food processor to make a wet paste.
- Heat 2 tbsps of coconut oil and gently fry the lamb until browned. Remove it from the pan and set aside.
- Add the remaining bit of oil followed by the onion, cardamon, cinnamon and cloves. Cook until the onion softens and turns golden.
- Stir in the paste and cook for a minute. Boil a kettle of water then crumble in the coconut cream to the pan. Pour about 1/2 – 3/4 cup’s worth of the boiling water into the pan, stirring as you do so. The idea is to dissolve the coconut cream in the water to make a creamy sauce. Stop when you’ve reached the consistency of a thick sauce.
- Stir in the remaining cilantro and lemon juice then simmer over a low heat until the lamb is tender.
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