Lamb Korma with Zesty Banana Raita and Cranberry Rice
https://foodloversmarket.co.za/recipes/lamb-korma-banana-raita/
Not just your regular lamb korma, paired with banana raita, full of antioxidant spices, and minimize waste in the kitchen by making your own curry paste and you can turn any leftovers into a hearty pie for another meal.
Did you know that when you combine cumin and coriander, the Antioxidant activity is magnified, and the combo is the most synergistic. Toast the spices in a cooking oil first, not only does it bring out the flavour it extracts oleoresins that have unique antioxidant activity. Now it’s time to enjoy a Lamb Korma
Level
BeginnerCategory
- Lamb
- Curry
Cuisine
- Indian
Cooking Methods
- Braising
- Cooking
Serves
6Prep Time
30 minutesCooking Time
1 hourIngredients
- 4 garlic cloves
- 3cm fresh ginger
- 1 large onion, peeled and chopped
- 8 cardamom pods
- 5ml (1tsp) cinnamon
- 15ml (1 Tbsp) turmeric
- 15ml (1 Tbsp) Garam masala
- 15ml (1 Tbsp) curry powder
- 30ml (2 Tbsp) brown sugar
- 60ml (1/4 cup) olive oil
For the Lamb Korma:
- 1kg stewing lamb
- 2 cans coconut cream
- 125ml (1/2 cup) water
- 2 large potatoes, peeled and cubed
- ½ large butternut, peeled and cubed
- Fresh coriander, to serve
- Salt and pepper, to taste
For the Banana Raita:
- 3 small or 2 medium bananas, peeled and diced
- 125ml (1/2 cup) plain double cream yoghurt
- 1 small garlic clove, grated
- 1/2cm fresh ginger, grated
- Zest and juice of 1 lime
- Salt and pepper, to taste
Directions
For the Curry Paste:
-
Place all ingredients into a food processor and blend until you have a smooth paste. Set aside until needed. Or make a double batch and keep in the fridge or freezer to save time when you feel like making curry again. This curry paste works wonderfully with chicken too.
For the Curry Paste:
- Place all ingredients into a food processor and blend until you have a smooth paste.
- Set aside until needed.
- Or make a double batch and keep in the fridge or freezer to save time when you feel like making curry again.
- This curry paste works wonderfully with chicken too.
- Pre heat the oven to 180°C and line a large ovenproof dish with foil.
- Season the lamb with salt and pepper and brown on all sides in a warm pan with a dash of olive oil.
- Remove from the pan and place the meat in your lined ovenproof dish.
- Wipe the excess oil out of the pan with paper towel, then add one batch of the curry paste and fry over a low to medium heat for about 2-3 minutes, or until fragrant. Add the coconut cream and the water.
- eason well and whisk to combine with the curry paste. Cook for about 5 minutes, then add the sauce, potatoes and butternut cubes to the meat and stir to combine all ingredients.
- Cover with foil and bake for about 1 hour or until the meat falls off the bone.
- While the lamb curry is cooking in the oven, make the banana raita by combining the diced banana with the yoghurt, garlic and ginger.
- Add the zest and juice of ½ lime and season to taste. Serve with your lamb korma.
- Serve the Lamb Korma with banana raita and some cooked rice with dried cranberries.
- Garnish with fresh coriander.
For the Lamb Korma:
For the Banana Raita:
To serve:
Notes
Use any leftovers into a hearty pie for another meal.
