Braised lamb korma with potato and coriander
Prep
10m
Cook
2h
25m
serves
6
Alex Herbert's braised lamb is slow-cooked for maximum tenderness and flavour.
Ingredients (17)
- 1.5kg lamb shoulder (off the bone), fat trimmed, cut into 4cm pieces
- 2 tbs sunflower oil
- 2 onions, sliced
- 3 garlic cloves, chopped
- 5cm piece ginger, peeled, chopped
- 1 tsp ground cumin
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp garam masala
- 1/2 tsp red chilli powder
- 3 bay leaves
- 2 dried small red chillies
- 1 cup (280g) thick Greek-style yoghurt
- 2/3 cup (165ml) chicken stock
- 250g sour cream
- 500g (about 4) Dutch cream potatoes, peeled, cut into 3cm pieces
- Coriander and naan bread, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 160°C. Season the lamb with salt. Heat the oil in a flameproof casserole over medium-high heat. Cook the lamb, in batches, turning, for 6 minutes or until browned all over, then remove from the pan. Reduce heat to medium, add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic and ginger, then cook, stirring, for a further 1 minute. Add spices, bay leaves and chillies, and cook for 30 seconds or until fragrant. Add the yoghurt, stock and sour cream, then stir to combine.
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2.Return the lamb to the casserole, season with pepper and bring to a simmer over medium heat. Cover surface with baking paper cut to fit, then cover with a lid, and place in the oven for 2 hours or until the meat is tender.
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3.Meanwhile, place the potatoes in a saucepan of cold salted water. Bring to the boil over medium heat and simmer for 12-15 minutes until tender, then drain.
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4.Add the potatoes to the curry and stir to combine. Scatter with coriander and serve with naan.
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