Classic Lamb Korma

Product :saffron
Category : meats & birds
Nº of Portions :4
Origin : India
Source : From The Book

Method :
In a non-metallic bowl, mix the sugar, salt, yogurt, lamb and masala, and leave to marinate 6-48 hours. Pre-heat the oven to 190ºC/375ºF. Heat the ghee or oil in a karahi or wok. And stir-fry the turmeric and coriander for 30 seconds. Add the garlic , ginger and onion, and stir-fry for 10 minutes. Combine the fried mixture with the marinated lamb, place in a casserole, cover and cook in the oven for 25 minutes. Remove the casserole from the oven, inspect and stir, then mix in the saffron Safinter, ground almonds, coriander and cream. Return to the oven for 20 minutes more. Remove the casserole from the oven again, inspect, and, if it looks to dry add a little stock or water. Taste for tenderness, and judge how much more cooking it needs to reach complete tenderness. It will probably need at least 10 minutes more. The korma can be served straight away, garnished with the flaked almonds and silver leaf, or reheated next day (some people prefer that saying it is more marinated), or it can be frozen.
Advice :
675g fatless, boned lamb, cubed
2 teaspoons sugar
1 teaspoon salt
225 g natural yogurt
4 tablespoons butter ghee or vegetable oil
½ teaspoon turmeric
2 teaspoons ground coriander
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
8 tablespoons finely chopped onion
20-30 strands saffron Safinter
4 tablespoons ground almonds
2 teaspoons chopped fresh coriander leaves
175 ml single cream
Fragrant stock or water
Toasted flaked almonds
Edible silver leaf


6 inch piece cassia bark
12 green cardamoms
10 cloves
8 bay leaves
1 teaspoon fennel seeds

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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