Fragrant Lamb Korma

From Mary Berry’s Complete Cookbook

Serves 6

Ingredients

2 in piece of ginger root, peeled and grated

3 large garlic cloves, peeled

2 large green chilies, halved and seeded

2 oz salted cashew nuts (optional)

2 tsp ground cumin

2 tsp ground cardamom

2 tsp turmeric

6 Tbsp water

3 Tbsp sunflower oil

2 lbs lamb cubes

2 large onions, roughly chopped

1-1/4 C full-fat Greek yogurt

salt and black pepper

about 1 Tbsp lemon juice

mint and paprika, to garnish

Instructions

  1. Place the ginger, garlic, chilies, cashew nuts (if using), cumin, cardamom, turmeric, and water in a food processor or blender and puree until smooth.

  2. Heat 2 Tbsp of the oil in a large Dutch oven and brown the lamb on all sides. (You may need to do this in batches.) Remove with slotted spoon and set aside to drain on paper towels.

  3. Heat the remaining oil in the same pan and fry the onions over a high heat for 2-3 minutes. Return the lamb to the pan, add the pureed spice blend, and stir in the yogurt. Season with salt and pepper, cover, and simmer gently for about 1-1/2-2 hours until the lamb is tender.

  4. Just before serving, add the lemon juice and check the seasoning. Garnish with a sprinkling of mint and paprika and serve hot.