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Lamb Cashew Korma

Lamb Cashew Korma

        INGREDIENTS

  • 1 lb lamb or mutton [goat meat], cut into 2" cubes
  • 4 tbsp Malaysian meat curry powder
  • 1-2 tbsp chili powder, or to taste
  • teaspoon of saffron
  • 3 tbsp ghee [clarified butter]
  • 1 cinnamon stick, about 4 inch
  • 1 cup plain yoghurt
  • 2 onions, thinly sliced
  • 2 tomatoes, quartered
  • salt
  • 2 tbsp fresh cilantro for garnish, finely
  • cup of cashew nuts, unsalted
  • 4 cloves garlic
  • 1 inch ginger, sliced

       [Items to be ground/blended in red]

Cook's Note :  Most people assume 'Korma' [also spelt Kurma in some countries] is a 'mild' curry with little or no hotness. The term "Korma" however, means that the meat has been cooked by 'braising' or by 'slow cooking'. It is not necessarily mild - it can be as hot as you please. After initially sealing in the juices of the meat on high heat, the meat is then slowly cooked in a closed pot or pan and only very little fluid is added.

 
 
 
   
 
 
 

        To Prepare :

  • Using a mortar & pestle or blender, grind cashew nuts, garlic and ginger into a paste
  • Soak saffron threads in cup boiling hot water, let soak for 10 min, strain, set aside
  • In a wok or pot, heat ghee, add meat, brown well to seal in the juices [brown meat in batches, so as not to overcrowd the wok]
  • Set aside browned meat, in the same wok add a little more ghee, if needed
  • Add sliced onions and cinnamon stick, stir-fry until onions turn translucent
  • Add ground paste, meat curry powder and chili powder, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
  • Add browned meat and season with salt, stir well to coat evenly
  • Add the saffron water plus additional water [enough to cover 1 inch above meat]
  • Bring to a boil, reduce heat to med-low, cover and simmer about 45 min, stir occasionally, add a little water if it starts to dry up too fast
  • When the meat is almost cooked, add yoghurt and tomatoes
  • Cover, simmer on low heat until the meat is very tender
  • Serve with bread, Roti Canai, Roti Jala or steamed rice

FYI : Lamb is from the meat of a sheep that is less than 1 year old. Any sheep older is sold as mutton. However in some Southeast Asian countries like Malaysia, where sheep is not commonly tenured, mutton usually refers to the meat of a goat. It is only in recent years that lamb and 'mutton' [i.e. older sheep] has been available on the market through import from Australia and New Zealand.

In USA, American lamb is prevalent although mutton [i.e. older sheep] is usually found in specialty markets. However, goat meat is slowly gaining ground. It can usually be found in ethnic or specialty butcher shops.

 

 
 

 

 
 

 

 
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