Okay, so what if I told you that you could get a fabulous dinner party worthy lamb korma prepped in 10 minutes and on your dinner table in just over an hour (much less, if unlike me, you’re in to pressure cooking things)? Seriously. This shockingly easy recipe is completely fool proof and practically cooks itself. There’s no browning of shallots, masalas, no frying of the meat. And the end result is a melt in your mouth explosion of flavours. Seriously.
1/2 kilo of lamb – this works with any cut, but you know how I feel about a bit of fat, a bit of bone, ya?
250 grams of yoghurt – now you could use regular yoghurt but, and this is an important but, because we’re cheating, a high fat yoghurt works best. I use full fat Greek yoghurt.
3/4 medium tomatoes. Equally, about 150 gms of crushed tomatoes, or passata, will work too (I only buy the ones in glass bottles. Cans are great and all but are lined with plastic 😮).
2/3 medium shallots – peeled, washed, sliced.
4/5 whole cloves of garlic – peeled, washed.
Bunch of fresh coriander – washed, drained.
1 teaspoon cumin seeds
2/3 green cardamoms
2/3 black cardamoms
1/2 inch piece of cassia
1 teaspoon of turmeric
1-2 teaspoons of fennel powder
1-2 teaspoons of Kashmiri chilli powder
So like I said, easiest thing ever. Take a thick bottomed pan, big enough to hold all your meat. And basically put all of your ingredients in it. Start with the oil, whole spices, ground spices, yoghurt, garlic, shallots, tomatoes, salt, and finally the meat.
Mix everything really well. Put this pan on a high flame and keep stirring till it comes to a boil. Then cover and simmer. And forget about it, for an hour or so till the meat is tender and falling off the bone – checking every now and then to make sure nothing’s burning and it’s got enough liquid in there. Oh and after about 45-50 mins add handfuls of fresh coriander.
And honestly, that’s it. You’re done. And how.