Cut the lamb into medium sized pieces, on and off the bone.
Fry the onions in the vegetable ghee until light gold in colour. Remove the onions with a slotted spoon and leave to slightly cool before grinding them in a blender to a rough paste.
Crush the green and black cardamoms in a pestle and mortar to a coarse powder. Mix the cardamoms with the onion paste and set aside for use later.
Add the lamb to the ghee, in which you fried the onions, stir over a medium heat to seal the juices and lightly colour the meat.
Add the garlic, ginger, ground coriander, chilli powder, ground cumin and salt, keep stirring until the spices lose their raw quality, add a splash of water to prevent the spices from sticking to the pan.
Add the yoghurt and stir, mix the ingredients through well. Cover and cook over a low heat for 40-45 minutes.
Infuse the saffron threads, in 2 tbsp tepid water to add to the korma later.
When the meat is close to tender, add the onion and cardamom paste, cook slowly for a further 5 minutes over a low heat until the lamb is nearly ready.
Finally, add the saffron water and 1 tsp of kewra water and gently simmer for a further 5 minutes.
Serve with naan.
Ingredients
Directions
Cut the lamb into medium sized pieces, on and off the bone.
Fry the onions in the vegetable ghee until light gold in colour. Remove the onions with a slotted spoon and leave to slightly cool before grinding them in a blender to a rough paste.
Crush the green and black cardamoms in a pestle and mortar to a coarse powder. Mix the cardamoms with the onion paste and set aside for use later.
Add the lamb to the ghee, in which you fried the onions, stir over a medium heat to seal the juices and lightly colour the meat.
Add the garlic, ginger, ground coriander, chilli powder, ground cumin and salt, keep stirring until the spices lose their raw quality, add a splash of water to prevent the spices from sticking to the pan.
Add the yoghurt and stir, mix the ingredients through well. Cover and cook over a low heat for 40-45 minutes.
Infuse the saffron threads, in 2 tbsp tepid water to add to the korma later.
When the meat is close to tender, add the onion and cardamom paste, cook slowly for a further 5 minutes over a low heat until the lamb is nearly ready.
Finally, add the saffron water and 1 tsp of kewra water and gently simmer for a further 5 minutes.
Serve with naan.