Korma Kameleon

Kashmiri Lamb Korma
Kashmiri Lamb Korma

Jamie Oliver put us to the test check it out ~ www.jamieoliver.com/news-and-blogs/weekend-curry/!  We decided to take him up on his weekend curry challenge and boy, did we ever make fireworks!  Even the kid who hates curry (the same one who refused to come to a certain mom’s birthday party because it was at an Indian restaurant)…ya that kid…he loved it.  Up until dinner last night he refused to eat Indian AND lamb.  We are kinda chuffed over here.

We have decided to add a Nutrition Facts Panel to our recipes.  If you click on the link Kashmiri Lamb Korma, you will be able to see exactly what you are feeding your body.

So here is the recipe…please let us know how you liked it and what alternatives you used:

  • 1 tbsp unsalted butter
  • 2 medium onions, coarsely chopped
  • 1 tsp ground turmeric
  • 5 green cardamom pods, crushed
  • 1 cinnamon stick
  • 8 black peppercorns, crushed
  • 6 whole cloves
  • 1 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 1 tbs finely grated fresh ginger
  • 2 tsp coriander seeds
  • 1 tsp chilli powder
  • 1 tbs smoked paprika
  • 1 can diced unsalted tomatoes
  • 200 grams boneless lamb *
  • 2 cups (500ml) water
  • 1 cup (250g) natural yoghurt
  • 1/2 cup pitted cherries
  • 1/4 cup almond (ground)
  • 1/4 cup cashews (ground)
  • Naan bread, to serve
  • Steamed basmati rice, to serve
  1. Mix all spices and nuts together
  2. Saute onions in butter for 2 minutes
  3. Add spice mixture and cherries and let cook for 5 minutes
  4. Add canned tomatoes, yogurt and water
  5. Add lamb
  6. Cover and let simmer for 2 hours

*Addendum ~ add zucchini, eggplant, cauliflower, tofu for a vegetarian dish.  You will only need to simmer half the time.