Lamb Korma with Zesty Banana Raita and Cranberry Rice

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

Beginner

Category

  • Lamb
  • Curry

Cuisine

  • Indian

Cooking Methods

  • Braising
  • Cooking

Serves

6

Prep Time

30 minutes

Cooking Time

1 hour

Ingredients

  • 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:

  1. Place all ingredients into a food processor and blend until you have a smooth paste.
  2. Set aside until needed.
  3. Or make a double batch and keep in the fridge or freezer to save time when you feel like making curry again.
  4. This curry paste works wonderfully with chicken too.
  5. For the Lamb Korma:

    1. Pre heat the oven to 180°C and line a large ovenproof dish with foil.
    2. Season the lamb with salt and pepper and brown on all sides in a warm pan with a dash of olive oil.
    3. Remove from the pan and place the meat in your lined ovenproof dish.
    4. 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.
    5. 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.
    6. Cover with foil and bake for about 1 hour or until the meat falls off the bone.
    7. For the Banana Raita:

      1. While the lamb curry is cooking in the oven, make the banana raita by combining the diced banana with the yoghurt, garlic and ginger.
      2. Add the zest and juice of ½ lime and season to taste. Serve with your lamb korma.
      3. To serve:

        1. Serve the Lamb Korma with banana raita and some cooked rice with dried cranberries.
        2. Garnish with fresh coriander.

Notes

Use any leftovers into a hearty pie for another meal.