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Lamb Korma

Lamb Korma

Recipe Book: Yves' Recipe Book

Main Course

Ingredients

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Cooking for
4 people

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Preparation


1

Place the cubed lamb in a bowl and add the turmeric, coriander powder, salt, sugar & yoghurt. Leave in the fridge to marinade for a few hours or overnight.

2

·Put the ghee or olive oil in a pot and add the cloves, cardamoms, onions, garlic & ginger. Allow the onions to soften.

3

·Add the tomato paste and mix.

4

·Add the marinated lamb. Fry the lamb, stirring for at least 5 mins until the lamb is sealed.

5

·Add the tinned tomatoes and water/stock.

6

·Bring to boil. Reduce heat to simmer for about 20 mins.

7

·Add the potatoes. Bring to a boil and reduce heat to simmer for a further 15 mins.

8

·Add the chopped coriander.

9

Serve with rice

10

Enjoy!

Recipe By

Recipe By

Yves Asselin

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