Lamb korma

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6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (11)

30.00 ml oil
900.00 g lamb — cubed
100.00 g almonds — or cashew nuts, blanched, toasted
45.00 ml sesame seeds
5.00 cm fresh ginger — scraped
4.00 garlic — cloves, peeled
3.00 onions — quartered
1.00 lemon juice
30.00 ml oil
15.00 ml coriander — ground
15.00 ml cumin — ground
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Method:

Heat the oil in a large pan and brown the meat. Process the nuts, sesame seeds, ginger, garlic, onions and lemon juice in a food processor to form a paste. Spoon the meat into the pan, add the 30 ml (2 T) oil to the pan, heat and stir-fry the paste for about 5 minutes or until golden brown, taking care it does not burn. Add the remaining spices and stir-fry for another 1-2 minutes. Add the meat cubes, yoghurt and water. Season generously with salt and freshly ground black pepper. Cover and simmer slowly for 1-1 1/2 hours or until the meat is tender. Adjust the seasoning to taste. To serve, add the sour cream, sprinkle the crisply fried onion rings and toasted sesame seeds on top, and serve with rice.
Serves 6.



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