Name: Lamb korma pilau
Yield: 8 servings
Ingredients: 1 kg lamb deboned; 2 tbsp vegetable oil; 2 tbsp ghee; 4 cardamom pods; 1 cinnamon stick; 1 star anise; 2 cloves; 2 medium onions finely sliced; 3 tsp ginger and garlic paste; 1 tsp chilli powder; 1/2 tsp paprika; 1/2 tsp turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 2 tbsp tomato paste; 1 tsp sugar; 600 ml coconut cream; 100 g cashew nuts soaked and liquidised; fresh coriander to garnish; salt to taste; 1 tsp butter; 1 tsp salt; 400 g basmati rice; 2 cardamom pods; 1 cinnamon stick; 1/2 tsp turmeric

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Ingredients (26)

1 kg	lamb — deboned
2 tbsp	vegetable oil
2 tbsp	ghee
4	cardamom pods
1	cinnamon stick
1	star anise
2	cloves
2	medium onions — finely sliced
3 tsp	ginger and garlic paste
1 tsp	chilli powder
1/2 tsp	paprika
1/2 tsp	turmeric
1 tsp	ground coriander
1 tsp	ground cumin
2 tbsp	tomato paste
1 tsp	sugar
600 ml	coconut cream
100 g	cashew nuts — soaked and liquidised
	fresh coriander — to garnish
	salt — to taste

For the rice

1 tsp	butter
1 tsp	salt
400 g	basmati rice
2	cardamom pods
1	cinnamon stick
1/2 tsp	turmeric

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Method:

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.