Tuesday, October 16, 2007

Lamb Korma

Ross loves his lamb, and I decided to give in and make some this week. Man, looking at this blog you'd think that all we eat is cake (I love cake.) and Indian food. Saturday we're having Indian food again--Chicken Tikka Masala. I picked it cause it's orange, and we are having a pumpkin carving party. I buy the boneless leg of lamb at Costco. I cut it up into little pieces and used a third for this recipe and put the rest in two ziplock bags for later. I'll make lamb stew Sunday.

Lamb Korma

2 pounds lamb or beef if you prefer
6 tsp. coriander
1 tsp. comino
1/2 tsp. cayenne
1/2 tsp. black pepper
1/4 tsp. tumeric
1/2 c. sour cream or plain yoghurt

3 c. sliced onion
2 Tbl. oil
2 Tbl. butter
2 inch piece of cinnamon stick
4 whole cloves
dash of cardamom
2 tsp. minced ginger
2 tsp. minced garlic

1/4 tsp. ground fennel
1/4 c. coconut milk
1/2 tsp. salt
3/4 c. water
1 tsp. fresh lemon (or lime) juice

1. Mix spices and sour cream. Stir in meat and marinate at least 30 minutes.
2. Fry onions in oil and butter until soft.
3. Add remaining spices and fry 1-2 minutes.
4. Cook meat with onions and spices until meat is browned.
5. Add fennel,coconut milk, salt and water.
6. Bring to a boil, then lower heat to simmer.
7. Simmer 45 minutes, stirring occasionally and adding water if gravy becomes too thick.
8. Stir in lemon juice, add salt to taste.

This is the basic recipe. I can't remember where I got it. I rarely use a full two pounds of meat or 3 full cups of onions (I just cut up one or two onions).....but I always use the full amount of spices. It turned out all right last night. If you use chicken you don't have to cook it the full 45 mins, but for lamb and beef you need to so that the meat becomes tender. The onion naan added just the right amount of saltiness, and the samosas that I found in the freezer were the super spicy ones. I'll be having leftovers for lunch.

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