Lamb and Chick Pea Korma

This is a flavorful lamb curry enriched with nut butter - typical of an Indian Korma. Paring lamb with chick peas is a natural, and serving over Basmati rice is classic.

2 Tbsp ghee, or butter

1 sweet onion, diced (I used red, but you can use yellow)

1 lb cubed (1/2-inch) lamb ( previously roasted, OK), about 2-3 cups

2 cloves garlic, minced

1/2 inch fresh ginger, peeled and minced

Spice mix (or 1 Tbsp favorite curry powder or masala):

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp cardamom powder

1/2 tsp turmeric

1 tsp fenugreek powder

Dash crushed red pepper flakes, about 1/4 tsp, or to taste

1 can chick peas, drained

1 can coconut milk (I used Trader Joe’s coconut cream)

1 15 oz can petite diced tomatoes

1 Tbsp creamy almond (or cashew, or peanut) butter

1 stick cinnamon (or 1/2 tsp powder)

1/2 tsp salt

Black pepper to taste

About 6 fresh curry leaves (optional)

Garnish:

fresh cilantro leaves

masala fried crispy channa dal (an Indian snack)

fried onions

Heat ghee in a large Dutch oven or pot. Add onion and cook about 5 minutes. Add lamb and brown the lamb about another 5 minutes. Add garlic and ginger and spice mix and cook another 2-3 minutes.

Add remaining ingredients and stir well to mix.

Bring to a gentle boil, reduce heat to a simmer, stir and cover. Cook for about 20 minutes, stirring a few times.

Serve curry over rice (I like Basmati for this). Garnish with cilantro, dal and fried onions if desired. Serve with plain greek yogurt.

Serves 4-6.

Comments

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