|1 kg||lamb — deboned|
|2 tbsp||vegetable oil|
|2||medium onions — finely sliced|
|3 tsp||ginger and garlic paste|
|1 tsp||chilli powder|
|1 tsp||ground coriander|
|1 tsp||ground cumin|
|2 tbsp||tomato paste|
|600 ml||coconut cream|
|100 g||cashew nuts — soaked and liquidised|
|fresh coriander — to garnish|
|salt — to taste|
|400 g||basmati rice|
In a pot, add oil and ghee and heat. Add cinnamon stick, cardamom pods, cloves and heat slightly. Add in your onions and braise till golden brown. Add in your ginger garlic and braise.
Add your meat with star anise and mix through to coat with ginger garlic and onions. Add in water, enough to just cover the meat and allow to cook till soft but not falling apart. once water has cooked away, add in chilli powder, paprika, turmeric, ground coriander, ground cumin and braise well with your meat.
Add in tomato puree with 1 tsp sugar and cook through. Add liquidised cashew nuts and mix through well.
Add in coconut cream and allow curry to simmer and flavours to meld together. Reduce the gravy till medium thickness.
For the rice
Wash the rice and leave to soak in a bowl of water for 30 minutes. Drain and wash out well.
Put into a separate pot with an equal quantity of water to rice ratio. Add in cardamom and cinnamon stick. Add in salt and allow to boil and add in turmeric. Add in rice and leave the pot uncovered and allow to cook until done. Drain out the water once done.
Assembling the dish
Take a large ovenproof dish and brush the bottom with a little oil. Put in half the rice and spread evenly. Layer the lamb korma over the top and smooth over. Spread the rest of the rice over the top. Cover with a lid and cook in a preheated oven at 160°C for 20 minutes. Decorate with chopped coriander.
Supported by the Red Meat Industry of SA – Recipes developed by Aneesa Mansoor and photos by Michelle Parkin.