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Antony Worrall Thompson

Easy Lamb Korma

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This uses British lamb for a seasonal twist on chicken korma. The results are just as dreamily creamy with meltingly tender meat and gentle spices.

Serves 2

Ingredients

For the spice paste

  • 3 cloves garlic, chopped
  • ½ tsp ground ginger
  • ½ tsp cayenne pepper (optional – for extra heat)
  • 1 tsp medium curry powder
  • ½ tsp turmeric
  • 1 tsp coriander seeds, toasted
  • 1 tbsp ground almond
  • 1 tbsp vegetable oil
  • Pinch of salt
  • 350g lamb (leg or shoulder), diced
  • 2 tbsp vegetable oil
  • 1/2 onion, diced
  • 290ml/10fl oz coconut milk
  • Chopped coriander to garnish
  • Naan bread to serve
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Method

  1. Grind all the spice ingredients to a paste in a pestle and mortar.
  2. Put the lamb in a large bowl and coat it thoroughly with the spice paste. Leave to marinate for at least 3 hours – overnight if you can.
  3. Heat the oil in a wok or large pan and cook the onion until it starts to turn brown.
  4. Add the lamb and fry for 3 to 4 minutes to brown.
  5. Gradually stir in the coconut milk.
  6. Simmer gently for 20 to 30 minutes and serve with naan bread.
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