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.
Grind all the spice ingredients to a paste in a pestle and mortar.
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.
Heat the oil in a wok or large pan and cook the onion until it starts to turn brown.
Add the lamb and fry for 3 to 4 minutes to brown.
Gradually stir in the coconut milk.
Simmer gently for 20 to 30 minutes and serve with naan bread.
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