Lamb Korma

Parade Magazine has a weekly feature called Sunday Dinner. I made Jamie Oliver's chicken from this series a few weeks ago and last night I made Salman Rushdie's family's Lamb Korma. I made it Sunday night and reheated it tonight for dinner. This dish cooks for 1 - 1 1/2 hours after you get the ingredients together so it's a good dish to cook ahead. The flavors really benefited from melding overnight.

Lamb Korma my way

1/2 red onion, chopped
2 tablespoons butter
3 green cardamom pods
~12 ounces boneless lamb, cubed
4 garlic cloves, peeled, cored and pressed
1/2 inch fresh ginger, peeled and finely grated
1/2 tablespoon ground coriander
1/2 teaspoon red chili powder
kosher salt
8 ounces plain yogurt, lightly whisked
Pinch of saffron
~1/2 to 1 cup chicken stock

Brown onions in butter until soft and brown. Remove with a slotted spoon and pulse in a food processor to form a paste. Crush cardamom pods and mix seeds into paste.

Add meat to pan; stir over medium-high. After a few minutes, add garlic, ginger, coriander, chili powder, and salt. Stir for a couple of minutes. Mix in yogurt. Cover and cook over very low heat for 1 to 1½ hours. Cool. Refrigerate overnight.

Bring korma to room temperature. Heat in about 1/2 cup chicken stock. Gently warm and allow sauce to thicken. If it becomes too thick add more stock. About 5 minutes before korma is ready, add onion-cardamom paste and saffron.

I served this with brown basmati rice, garlic naan and roasted brussels sprouts. It was very yummy and not that difficult. Definitely a keeper. Enjoy!