This is nothing like the kormas you find at most Indian restaurants around the UK. I learned how to make it while on one of my many visits to my favourite local Indian restaurant, Table Talk. It’s a very old recipe and I have to say, it is so good.
It’s also quite spicy. If you like your curries milder, just reduce the amount of chillies or omit them all together.
Not me… I love the spice. I made this with a half leg of lamb, which was just enough meat for the curry. Back in India and Bangladesh, this recipe would be made with goat meat which I highly recommend trying if you can get it.
The key to success is in the long cooking time. Please don’t rush it, especially if using mutton or goat meat. Cook it all low and slow until the meat is melt in the mouth tender. You’ll be glad you did.
Not only does the longer cooking time make it more enjoyable to chew, it also adds to the flavour.
I’ve been to so many restaurants where they’ve obviously tried to get the dish out before it’s ready. At good Indian restaurants, the meat is always slow cooked in a sauce before adding to the curry to ensure that it is spot on when served at a busy restaurant.
Tip: If you have the bone of the leg of lamb, cut it into three pieces and roast it for about 30 minutes until good and brown. Then add it to the sauce while simmering.
Take a look at my other lamb recipes if you enjoyed this one:
- 800g leg of lamb cut into cubes - Retain the bone if you have it.
- 3 tablespoons ghee
- 2 tablespoons garlic/ginger paste
- 3 black cardamom pods (or 6 green pods)
- 3 onions - finely chopped
- 3 fresh green chillies - finely chopped
- 2 tablespoons desiccated coconut
- 1 tablespoon garam masala
- 3 tablespoon almond flakes
- 200ml coconut cream
- Salt and pepper to taste
- Heat the ghee in a large frying pan or wok.
- When bubbling, toss in the cardamom pods and allow to sizzle for about 30 seconds.
- Now add the chopped onions and fry until soft and translucent (about five minutes).
- Spoon in the garlic and ginger paste and stir to combine.
- Fry this combo for about two minutes and then throw in the green chillies. I like this curry spicy so I do tend to add a few more than the three suggested.
- After about a minute, pour in the garam masala and desiccated coconut and stir it all up, followed by the diced lamb and brown it for roughly three minutes.
- Add just enough water to stop the meat and onion mixture from sticking to the bottom of the pan and continue stirring and adding a drop of water here and there for about 15 minutes.
- Now add the almond flakes followed by the coconut cream along with just enough water to cover.
- Cover the pan and simmer for 40 minutes or longer if needed. If using goat or mutton you will need to add another 20 to 30 minutes cooking time.
- The lamb korma is ready when the curry is quite dry (as pictured) and the onion coated meat is very tender.
- Check for seasoning and add salt and pepper to taste. Serve hot with naans.