Lamb Korma

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This is one of my favourite lamb curries. It is easy to make and yummy.  The lamb curry is cocked in onions, a bend of spices and yogurt.  This dish tastes better one day later and a good idea to make during the weekend and freeze it for the week.

Method

500g lamb chops

1 onion chopped for the marinade

½ an onion for frying

1 tablespoon grated ginger

3 cloves of crushed garlic

1 tablespoon coriander

1 tablespoon cumin

1 teaspoon cardamom

½ tsp salt

Pinch of cayenne pepper

2 tablespoon olive oil

2 tablespoon tomato paste

1/2 cup plain yogurt

 

Method

Add 1 onions, ginger, garlic and the spices in a food process and blend until it becomes a paste.

Add the spices to the lamb chops and set aside for 1 hour.

In a hot pan add the remaing onion, cook until it’s soft.  Add the lamb chops on a medium low heat, cook lamb for 8-10 minutes or until lamb is brown and the liquid has absorbed.

Add the tomato paste and two tablespoons of yogurt, stir until combined,  Simmer uncovered until all the liquid has absorbed.

Add two tablespoon of yogurt, stir until mixture is dried than add another two tablespoons and repeat.

Once you added all the yogurt, cover and simmer pan on a low hear for thirty minutes or until is tender.

 

Note

This dish serves -4 people.

Id adding spinach, put the spinach towards the end.

Add the chick peas when you start to simmer.

 

Try these curry dishes

Chick Pea Curry

Bombay Chicken and Cauliflower Rice

Moroccan Cauliflower Rice and Lamb Curry

 

 

Chick Pea Curry

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I love making chick peas with spices. Chick peas is a good source of protein. It has a vibrant taste and it goes well either rice or wraps.  You can make this dish one day in advance.  Curry is always  best the next day.

Ingredients

2 chopped onions

4 crushed cloves of garlic

1 tbsp.. olive oil

1 tsp chill powder

1 teaspoon salt

1 tsp. turmeric

1 tsp. paprika

1 tbsp. ground cumin

1 tbsp. ground coriander

1 tsp. garam masala

2×400 g can chick peas drained

400g canned tomatoes

 

Method

Heat the oil in a pan and add the chopped onions.  Cook onions for 5 minutes or until soft.

Add the garlic, cook for 30 seconds and add all the spices.  Cook for a few seconds or until fragrant.

Add the tomatoes and chickpeas in the spices and coat. Reduce the heat to low and simmer for 20 minutes,  Stir occasionally to prevent the sauce sticking to the bottom.

Note

Serves 4

 

Try these vegetarian dishes

Dhal

Pea and Potato Curry

 

 

 

 

 

 

 

 

 

 

 

 

 

Moroccan Cauliflower Rice and Lamb Curry

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Not only is cauliflower tasty it’s loaded with antioxidants’ and a high source of fiber.  Try this delicious cauliflower rice cooked in Moroccan species served with a simple lamb curry.

Ingredients

For the Cauliflower Rice

I cauliflower head cut in florets

2 tbsp. Olive oil

1 leek thinly sliced

1 clove garlic crushed

1 tbsp. curry powder

I tsp. Moroccan spice

1 tsp. cinnamon

1 tsp. salt

 

For the Lamb curry

500 g diced lamb

1 onion

1 garlic

A small piece of ginner

1 tsp. paprika

1 tsp. garam masala

1 tsp. curry powder

1 canned tomatoes

1 tbsp. olive oil

Salt to taste

 

Method

For the Cauliflower rice

Place the cauliflower florets in a food processor and process until it resembles rice.

Put the olive oil in a pan on medium heat.  Chop the leek and place it in the pan with the crushed garlic  and cook it for  4 minutes.

Add the spices and cook for a few second or until fragrance.

Add the cauliflower and cook for 5 minutes.

 

For the Lamb Curry

Put the olive oil in a medium heat .  Add the onions in a non stick pan and cook until soft.

Add the garlic. ginger and spices cook until fragrance.

Add the canned tomatoes and cook until it boils.

Add the lamb and salt and let it cook on a medium heat until meat is properly cooked.

 

Note

This dish serves 4.

You can use your favourite spice instead of Moroccan.

Try these curries with cauliflower

Bombay Chicken and Cauliflower Rice

Dhal

Lamb Korma