Tuesday, May 22, 2012

Lamb & Chickpea Korma

When I first started  cooking, I always considered Curries to be something of a mystery – dishes that required far too many spices and expertise to be made by the common man without the aid of a jar of paste bought from the local grocery store.

These days, however, I reach first and foremost for my spice rack when considering a curry knowing I have, if not all, most of the spices necessary to make a spicy meal fit for an Emperor!

What Will I Need? 
500g Lamb, diced
2 tbs Ghee (or butter)
1 Brown Onion, diced
3 Garlic Cloves, diced
1 tbs Ginger
2 Cardamom Pods, buised
1 tbs Coriander
1 tsp Cumin
1 tsp Tumeric
1 tsp Chilli, minced
1 tsp Garam Masala
¼ tsp cinnamon
3 tbs Almond Meal
4 tbs Yoghurt
400g tin diced Tomatoes
400g tin Chick Peas, drained
1 cup Beef Stock

What Now?

1.         Melt the ghee/butter in a slow cooker set to High, before adding the onion, spices and almond meal and stirring through the melted butter.

2.     Next, stir the lamb through the spices until covered, and then add the chickpeas, yoghurt, tomatoes and stock, stirring to combine.

3.     Pop on the lid, set to Low and simmer for at least 6 hours. If the sauce requires thickening, remove the lid, set to High, and simmer an additional half an hour.

4.     Serve with Naan and steamed rice.