Lamb Korma

Ingredients

For the lamb marinade:

• 800g diced lamb shoulder
• 2 tsp vegetable oil
• 2 tsp curry powder
• 2 tsp garam masala
• Salt and freshly ground black pepper

For the korma sauce:

• 3 tbsp vegetable oil
• 2 white onions, peeled and cut into quarters
• 170ml water
• 65g ground almonds
• 6 garlic cloves, minced
• 350g plain yoghurt
• 4 tsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 3 large tomatoes, chopped into cubes
• ½ red chilli, deseeded and minced
• 1 tbsp grated fresh ginger
• 1 tbsp brown sugar
• 350ml coconut milk
• Salt and freshly ground black pepper
• Fresh coriander to garnish, optional

Method

1. Place the lamb in a bowl and coat with the vegetable oil, curry powder, garam masala, salt and pepper. Leave to marinate for at least 2 hours or overnight in the fridge.
2. Heat a non-stick frying pan over medium-high heat and fry the lamb until browned all over. Remove and set aside.
3. Heat 1 tbsp of the vegetable oil in the same pan over a medium heat. Add the onions and a quarter of the water and cook for 10–12 minutes until softened.
4. Add the ground almonds and garlic and cook for 1 minute. Transfer to a blender with the yoghurt and remaining water and blend until smooth. Set aside.
5. Add the remaining oil to the pan along with all the curry powder, turmeric and curry powder and cook for 1 minute.
6. Pour in the yoghurt mixture and cook for 3–4 minutes.
7. Add the tomatoes, chilli, ginger, brown sugar and coconut milk and stir well.
8. Return the lamb to the pan and bring to a simmer. Cover with lid left off just slightly.
9. Slow-cook in a preheated oven at 140°C, 120°C fan, gas 1 for 4 hours. You can also transfer to a slow cooker and cook for 4 hours on low.
10. Taste and season with salt and freshly ground black pepper.