Gluten-free: Lamb Korma

Lamb korma

Serves 8

Ingredients

• 1.1kg boneless lamb (leg or shoulder is perfect)
• 2 tablespoons whole coriander seeds
• 2 tablespoons paprika
• 2 teaspoons ground turmeric
• 4 tablespoons vegetable oil
• 225g onions, finely chopped
• 10 cardamom pods
• 1 cinnamon stick
• 6 black peppercorns
• 6 cloves
• 2 teaspoons fresh grated ginger
• 4 garlic cloves, crushed with a little sea salt
• 25g clarified butter
• 500ml natural yogurt
• 225ml single cream
• 75g ground almonds

Method

• Cut the lamb into 4cm cubes and refrigerate.
• Dry-roast the coriander seeds in a pan over a medium heat for 1–2 minutes. Remove from the heat and crush coarsely using a pestle and mortar or spice grinder. Mix the ground coriander with the paprika and turmeric. Set aside.
• Heat the oil in a large lidded saucepan, add the onions and sauté over a medium heat until they are pale golden. Transfer to a plate. In the same pan, add the cardamon pods, cinnamon stick, black peppercorns and cloves and fry gently to flavour the oil. Then carefully remove the whole spices with a slotted spoon and discard.
• Return the onions to the pan and add the grated ginger and crushed garlic. Add the ground coriander, turmeric and paprika and cook for 1–2 minutes. Transfer to a plate.
• In the same pan, heat the clarified butter and brown the meat over a high heat. Return the onions and spice mixture to the pot and mix through the browned lamb. Add the natural yogurt, a tablespoon at a time, stirring well to combine.
• Add a little water, just enough to cover the lamb. Be careful, though, not to add too much water – you don’t want the sauce to be too runny. (If, however, you are making this curry in advance to reheat later, the sauce will thicken slightly, so you will need to add a little extra water to achieve the desired consistency.) Stir the contents of the saucepan and cover it with a lid.
• Simmer gently on top of the stove or, better still, in the oven, at 160°C/325°F/gas mark 3 for about 1 hour or until the meat is cooked. When the lamb is tender, stir in the cream and the ground almonds and simmer gently until heated through.
• Serve with gluten-free naan bread and plain boiled rice.

Per serving: 504 kcals, 37g fat, 15g saturated fat, 11g carbohydrate, 0.15g sodium, 195mg calcium.

Please note: the image above is for decorative purposes only and is not an original photograph of the dish described.

Extracted from: Healthy Gluten-Free Eating by Darina Allen with Rosemary Kearney (Kyle Cathie, £12.99) with photography by Will Heap. Buy this book at a discount from Saga Books.