Lamm-Korma

Ingredients

• 1 kg lamb leg (boneless)
• 4 onions
• 6 Garlic cloves
• 1 piece fresh ginger
• 2 tsp cumin seeds
• 2 dried chili peppers
• 1 tsp black peppercorns
• 1 tsp green cardamom pods
• 1 piece cinnamon stick
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 4 tbsp white wine vinegar
• 2 tsp brown sugar
• Salt
• 4 tbsp ghee
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 6 tbsp roasted cashew nuts
• 1 tbsp chopped parsley
• 200 g basmati rice

Instructions

1. 1.

   Wash the lamb, pat dry and cut into 2 cm cubes. Peel and dice the onions. Peel the garlic and ginger. Finely chop the garlic and grate the ginger. Grind cumin, chili peppers, peppercorns, cardamom, cinnamon stick, mustard seeds and fenugreek in a blender. Transfer to a bowl and mix with vinegar, sugar and salt. Set aside. Heat 2 tbsp ghee in a pot over high heat. Brown the onions until dark brown. Blend the browned onions with 4 tbsp water into a fine puree. Add to the ground spices and stir until a smooth paste forms.

2. 2.

   Blend ginger and garlic with 4 tbsp water.

3. 3.

   Heat another 2 tbsp ghee on high. Sauté lamb cubes in batches (so they don’t overlap) for 2 minutes while stirring. Set aside on a plate. Add the ginger-garlic paste to the pot and sauté over medium heat for about 1 minute. Add coriander and turmeric and cook for another minute, stirring constantly.

4. 4.

   Stir the meat into the spice paste. Add 600 ml water and bring to a boil. Cover and simmer over low heat for 45 minutes, adding more water if needed. Season with salt, garnish with cashews and sprinkle parsley before serving over basmati rice.