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INGREDIENTS
- 1½ lb lamb
or mutton [goat meat],
cut into 2" cubes
-
4 tbsp
Malaysian meat curry powder
-
1-2 tbsp
chili powder, or to taste
-
½ 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
½ 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.
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To Prepare :
-
Using a
mortar & pestle or
blender, grind cashew nuts, garlic and
ginger into a paste
-
Soak saffron threads in ¼ 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
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When the meat is almost cooked, add yoghurt and tomatoes
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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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