Tugs' Recipe for Lamb Korma

If you make this, let me know if it's as scrummy as when I make it!  ([email protected])

- Access to a food processor of some kind to mush up some stuff (hand held is probably fine at a push).
- A large ovenproof casserole with lid. The best are Le Creuset-style pans, but hey, that's not terribly student friendly is it?!
- Oven preheated to Gas Mark 4. No idea what that is in the new money, although I'm told that 325 degrees Fahrenheit works a treat.
- That you like mild, creamy curry!
- A tolerance of the fact I usually make this as a "throw it in until it tastes good" curry, so some quantities are a bit vague...

Quick Sanity Check
- tbsp = Tablespoon = erm, oh you look it up if you need to. Probably 15ml.
- tsp = Teaspoon = 5ml
- 1 pint = 550ml or thereabouts (approx one bottle of Newcastle Brown Ale ;-)

- 6 tbsp Water (student friendly ingredient)
- Roughly 1cm cube of fresh ginger.
- 6 cloves of garlic (more the merrier ;-)
- 2oz powdered almond. You know the stuff. i.e. not the sliced stuff!
- Lamb. Enough for two - chopped into about 1 inch cubes. No, lamb chops will not do.
- 6 cloves (count them!)
- Onion : as much as you fancy. I suggest one or two, medium chopped.
- 1tsp coriander
- 2tsp cumin
- 1tsp salt
- 1/2 tsp cayenne pepper
- 1/2 pint single cream
- 4 floz water (yes more of this stuff!)
- pinch of Garam Masala

NB There is no "Korma Curry powder" in this recipe. No that is not a mistake. No it doesn't go in there. Hey - stop adding it. It's crap and spoils good curry. Thank you. *phew*


The Dodgy Instructions
As copied off the back of an envelope (you don't know how close to the truth that is!)

1. Take the 6tbsp of water, the ginger, garlic and almond powder, put them in the food processor together and mix well until you have a paste. Ginger haters-> don't worry, you won't taste it as ginger - trust me, I can't stand the stuff normally! Nice and smooth is it? Good, then leave it and carry on.
2. "Seal" the lamb (i.e. fry it up so the outside cooks, and seals the juices inside the lumps!) in a little oil in the large casserole (doubles up as a fry pan too!). Fry until the lamb is just starting to turn a nice reddy-brown colour on the edges. Remove the lamb from the casserole/fry pan, and place it in a bowl. Do not drain the fat off the lamb chunks - let it collect in the bowl!
3. Keep the pan on the medium heat with oil still in there. Add the cloves to the oil (count them in! 1,2, a-1,2,3,4...oh how we laughed...). Add the onion immediately afterwards and brown it a little.
4. When the onions are a nice light golden-brown (texture like sun), add the ginger/garlic sauce that you whizzed up in the food processor to the pan, stir it in and cook for another minute. Now chuck in the coriander, cumin and cayenne. Don't go overboard on these - just put in level teaspoons' worth! Especially the cayenne! Stir this all up.
5. Add the sealed lamb (and the drained off juice, for flavour!) back into the mixture and stir it around coating the lamb.
6. Add a the salt, and  the half pint of single cream (maybe a dash extra for luck!), and the 4floz of water too. Stir it all together.
7. And now...*drum roll*...plop the lid on the casserole pan, and into the oven it goes, Gas Mark 4 for 1 hour and 15 minutes. Don't stir it.
8. Hey - I said don't stir it! You're so impatient!
9. Take it out of the oven, and remove the lid (duhhh!). If you are feeling health conscious, now is a good time to spoon off any pooled oil on the surface. If not (I don't care!), then don't. Now stir it all up to recoat everything properly. Sprinkle a pinch of Garam Masala on the top, and stir in. While you're stirring, you've got 6 cloves to pick out if you can find them. I usually manage at least 5 of them! Good luck...
10. Serving Suggestion: Serve with pilau rice, poppadoms and a healthy appetite.


Well, I hope I didn't forget anything. Like the lamb, or anything stoopid like that.


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Last updated by [email protected], 03/03/02