Sunday Lunch

Lamb korma 

Recipe for Vijay's Special Lamb Korma

Ingredients:
500g lamb stewing meat, cut into large cubes
1/2 Cup blanched slivered almonds
Grind to a paste:
2 Cloves garlic
3 Whole cloves
1 tbsp Ginger, grated chopped
1 tbsp Coriander seed
1 tbsp Cumin seed
1 tsp Cardamom seed, without pods
1 tsp Crushed red pepper
1-1/2 tsp Salt
1/2 tsp Ground cinnamon
2 tbsp Cooking oil
3 tbsp grated coconut (unsweetened)
Other ingredients
2 Medium onions, thinly sliced & separated
1 leek, sliced thinly
1 cup thick coconut milk
1/2 tsp garam masala
a  couple of coriander roots  
water as required
   
Method

1. Combine cumin seed, coriander seed, crushed red pepper, cardamom seed and cloves and dry roast with the almonds. Grind these into a fine powder.
2. Blend garlic cloves, ginger, salt, crushed peppers and ground cinnamon and 2 tsp oil with the dessicated coconut till a paste forms.
3. Heat 1 tbsp oil in a heavy-bottomed saucepan or Dutch oven.
4. Fry onions, coriander stalks and leek until brown.
5. Now add the blended spice mixture and stir 3 to 4 minutes more or until slightly browned.
6. Now add meat, potatoes and coconut milk to the saucepan, turn heat to and simmer (covered) for at least 3 hours or until meat is tender.
7. When almost done, stir in fresh coriander leaves and adjust seasoning to taste. The meat should be falling apart now.

Serve with aromatic basmati rice or roti. You can even have this dish with plain bread.