Lamb Korma

Lamb Korma

  • Serves: 6
  • Prep Time: 00:25
  • Cooking Time: 00:45
  • * Plus marinating time
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It's all about the sauce in this very popular Indian dish. Don't be put off by the number of ingredients in this recipe, it just takes three easy steps to create this flavour packed meal. Marinate, make the gravy, then simmer together. You can use chicken, beef or seafood in place of the lamb if you prefer. My family and all the grandkids absolutely loves this recipe, even my 1 year old granddaughter gobbles it up. It's the perfect family meal as it's packed with so much flavour but mild enough for children. I like to serve Lamb Korma with cauliflower rice, sliced cucumber and paleo Naan Bread (you can find the naan recipe in my Paleo Bread Cookbook and The JOYful Table Cookbook).

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1kg of trimmed lamb, steaks or lamb rump (cut into bite size pieces)
  • 3 bay leaves
  • MARINADE:
  • 400ml canned coconut cream
  • 1 Tbsp garam masala
  • 2 1/2 tsp ground coriander
  • 2 1/2 tsp cumin
  • 2 tsp cinnamon
  • 1 tsp ground turmeric
  • 3/4 tsp ground cardamom
  • 1/2 tsp ground cloves
  • ONION GRAVY:
  • 1 Tbsp each of olive oil and ghee, for cooking
  • 2 Lge onion(s), thinly sliced
  • 35g garlic, roughly sliced
  • 35g ginger, roughly sliced
  • 50g (1/3 cup) cashews
  • 100g tomato paste
  • 250ml beef broth/stock, (chicken or vegetable broth can be used)
  • 1 1/2 tsp fine sea salt
  • 1/2 tsp black pepper, ground
  • Garnish with roasted cashews, and coriander leaves

Directions

Marinate the meat: Pour the coconut cream into a large glass bowl then add in all the marinade spices and mix well to combine. Place the diced trimmed lamb into the marinade and stir to coat all the lamb well. Cover the bowl and place in the fridge for an hour or as long as you like (you can leave it overnight to save time the next day if preferred).

Make the onion gravy: Heat a large frying pan (32cm) with high sides and lid or use a large saucepan with a heavy base on medium-high. Add the ghee and olive oil to the pan, once hot add in the sliced onion. Fry the onion until it is golden brown, flipping often (depending on the size of your pan you may need to cook in two batches). Move the onion to the side and add in the garlic and ginger and cook stirring for 2 minutes. Transfer the onion, garlic and ginger to a high-speed blender. Add the cashews to the pan with extra oil if needed and roast until lightly brown then add to the blender. (Don't skip the frying as it adds a real depth of flavour to the sauce).

Add the remaining onion gravy ingredients to the blender. Blend all the ingredients together on high until you have a smooth consistency.

Simmer everything together: Transfer the lamb with marinate to your pan on high heat, spread out evenly over the base and leave for 2 minutes to allow the lamb to change colour. Use a spatula to turn over the lamb then scoop in the onion gravy, add the bay leaves then stir everything together well. Reduce heat low and cook covered for 30 - 35 minutes or until the lamb is tender. Stir often while simmering and if the sauce becomes too thick, add a little more stock or water.

Serve lamb korma topped with extra roasted cashews, fresh coriander and cauliflower rice (or basmati rice if you tolerate it).

lamb

Lamb or young sheep has a stronger flavour than beef and lends itself to delicious slow cooked meals or roasting. Choose grass fed and organic if possible. An excellent source of protein.

bay leaves

Bay leaves can be used dried or fresh in cooking. The aromatic leaf is commonly used in Mediterranean, Italian and Indian dishes. Bay leaves have a herbal fragrance and are similar in flavour to oregano and thyme. They add flavour to stews, soups, sauces, meat and vegetable dishes. Having your own bay tree in a large tub in your garden is a great way to have fresh leaves on hand for your cooking.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

garam masala

Garam masala is an Indian blend of ground spices. Typical ingredients for garam masala are, cardamom, cinnamon, cloves, cumin, black peppercorns, coriander, nutmeg, however different brands can use other spices too. Different brands can have stronger flavours than others, I purchase 'Simply Organic' brand, which doesn't contain any fillers like cornflour or maize.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

cumin

Cumin is a medium - hot spice which blends well in curries and is the main spice in the Middle Eastern dip, hummus. It is being studied for potential anti-oxidant and anticancer effects.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

turmeric

Turmeric is a perennial plant of the ginger family, the rhizomes are used fresh or boiled then dried in hot ovens after which they are ground into a deep yellow powder. Turmeric is an essential ingredient of Indian curries and gives mustard its yellow colour. Turmeric is a natural antibiotic and is used to treat inflammation and digestive disorders.

cardamom

Cardamom spice has a strong unique taste, with an intensely aromatic fragrance. Cardamom comes ground or in whole seeds. It's a common ingredient in Indian, Scandinavian and Middle Eastern dishes, it is used in sweet and savoury baking and drinks. This exotic spiced is know for it's antioxidant, disease preventing health promoting properties. Cardamom is a good source of minerals like potassium, calcium and magnesium, it is also helpful for digestion. Purchase organic cardamom (I use the Simply Organic brand).

cloves

Cloves are one of the highly prized spices, recognised all over the world for their medicinal and culinary qualities. Cloves have a strong distinctive sweet flavour, use the whole bud or ground and just a little goes a long way. The spice contains healthy benefiting essential oils and a good amount of minerals like potassium, manganese, iron, selenium and magnesium. Cloves also contain a good amount of vitamins A, K, B6, B-1, C and riboflavin. Purchase organic (I use the Simply Organic brand).

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

cashews

Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

tomato paste

Tomato paste is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate. Purchase an organic brand with no sugar or additives - 100% tomatoes, and it's best to choose a brand in glass.

beef broth/stock

Home made beef broth is excellent for healing Leaky Gut and to drink when unwell. Traditionally broth was made just from meat bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. If purchasing store bought broth/stocks, read your labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. I keep one on hand for emergencies. I get the butcher to cut my beef bones up so it's easy for the marrow and nutrients to be released easily. I prefer to making my broth in a slow cooker. I keep ice block trays filled with broth in the freezer ready for when just a small amount is required in a recipe.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

cashews

Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.