Lamb korma (Indian stew in cocotte)

Loreto, author of Sabores de Colores , takes us to the world of spices and intense flavors. The Korma is an Indian stew that you can prepare as she has done, with lamb, or with other meats such as chicken, beef or pork. The steps to follow will be the same, so I encourage you to prepare it with what you are going to enjoy the most, and discover how delicious it is!

I have a special weakness for Indian cuisine , I love the spices and the colors that surround it, all of which, well combined, generate delicious flavors.

For this reason I could not resist preparing a delicious Korma , in its simplest version, a mild curry that is made with a base of yogurt and even cream, achieving a creaminess that you will not be able to resist.

Korma is typical of North India and can be made with lamb, chicken, beef or pork, or even completely vegetarian; I also encourage you to add almonds, peanuts or cashews and thus create your own version of Korma. A true delight for all the senses.

Ingredients

(for 4 people)

• 1kg of clean lamb meat (I recommend shoulder) in pieces of about 3 centimeters
• 2 large onions
• 4 garlic cloves
• 1 fresh ginger nut
• 125g plain yogurt
• 600ml water
• 100ml cream
• fresh coriander
• virgin olive oil
• Salt

spices

• 10 peppercorns
• 4 cloves
• 8 cardamom pods
• 2 teaspoons ground coriander (coriander) seeds
• 1 teaspoon Graram Masala
• ½ teaspoon turmeric
• 1 cayenne

Preparation

1. In our Emile Henry mortar we crush the peppercorns, cloves and the insides of the cardamom pods until they are almost powdery. We booked.
2. Chop an onion into pieces and together with the garlic and ginger we crush it in a food processor until we get a paste. We booked.
3. Once we have carried out the previous steps, we will heat two tablespoons of olive oil in our Le Creuset cocotte , add the remaining onion that we will have finely chopped. Sauté well until it acquires a light golden color.
4. Next we add the spices that we have mashed in our Emile Henry mortar and the pieces of lamb, previously seasoned, cook over high heat until the lamb has browned.
5. Then add the onion, garlic and ginger paste, cook until the mixture is completely cooked and dry.
6. Add the cayenne, coriander and Garam Masala, stir and cook for 2 more minutes. Add the yogurt three times and cook until, again, the meat is dry and begins to stick to the bottom of the cocotte.
7. Finally, add the water and cook for about 50 minutes or until the meat is tender and the sauce has reduced the liquid by half. We rectify salt.
8. Before serving, add the cream, cook for a few minutes over low heat and sprinkle as desired with chopped fresh coriander.

Emile Henry ceramic mortar , Le Creuset trowel and Le Creuset Evolution Cocotte

This Korma of lamb with Indian curry is ideal to accompany it with basmati rice or warm naan bread . I assure you that you will want to repeat.

loreto