Lamb Korma with Rice

Tender lamb pieces in a mild, aromatic cashew and yogurt sauce, served with rice.

SHOPPING LIST

• lamb leg steaks600g
• onion1
• garlic cloves3
• ginger15g
• ground almonds50g
• natural yogurt150g
• single cream100ml
• ground cardamom1 tsp
• ground cinnamon1 tsp
• ground cloves0.5 tsp
• vegetable oil2 tbsp
• salt1 tsp
• basmati rice300g

METHOD

1. 1Cut the lamb into chunks and season with salt.
2. 2Heat the oil in a large pan and brown the lamb in batches, then set aside.
3. 3In the same pan, fry the chopped onion for 5 minutes until soft.
4. 4Add the crushed garlic and grated ginger, and cook for 1 minute.
5. 5Stir in the ground almonds and spices, and cook for 1 minute.
6. 6Add the yogurt and cream, stirring to combine.
7. 7Return the lamb to the pan, cover, and simmer gently for 50-60 minutes until the lamb is tender.
8. 8Cook the rice according to the packet instructions and serve the korma with the rice.

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