Lamb Korma with fruity Brown Basmati Rice

Lamb Korma with fruity Brown Basmati Rice

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Serves 4

I generally prefer spicy robust dishes. I began making korma as way of introducing non curry eaters to this wonderful cuisine. In other words, this is my HOOK! It has helped me lure many people into a curry loving frenzy. Go on, give it a try. It is a wonderful introduction to royal Indian Cuisine.


1.2kg lamb, cut into cubes
62.5ml sunflower oil
8 green cardamom pods
4 cloves
2 cinnamon sticks
2 bay leaves
62,5ml desiccated coconut
1 onion, finely chopped
2 Tbsps ginger paste
2 Tbsps garlic paste
1 Tbsp ground coriander
1 tsp ground cumin
2 tsp red chilli powder
1 tsp garam masala
500ml boiling water
1 cup cashew nuts
500ml boiling water
Salt to taste
250ml fresh cream
Fresh coriander to garnish

Here’s how:

Soak cashew nuts in 500ml boiling water. Leave aside for 15 minutes. Liquidize cashew nuts and water until a smooth paste is formed. Heat oil in a pot. Fry onion until light golden brown. Remove onion from the oil and grind into a smooth paste with 75ml hot water. Reheat oil. Add cardamom pods, cloves, bay leaves and cinnamon sticks. Fry until the spices emit an aroma. Add coconut, followed quickly by ginger and garlic paste. Pour in the onion paste. Fry until the moisture evaporates before adding the ground cumin, coriander, and red chilli. Add lamb cubes and salt and coat the meat in the masala mix. Saute the meat in the spices until it begins to stick. Add 500ml boiling water and simmer until the lamb is 90% cooked. Pour in the liquidized cashew paste and simmer on a low heat until the cashew paste is cooked and forms a thick sauce. Add cream just before serving and allow to simmer for a few minutes. Garnish with fresh coriander. Remove whole spices and serve with fruity brown basmati pulao.

Fruity Brown Basmati Pulao

500ml Spekko Brown Basmati
Salt to taste
50ml sunflower oil
1 tsp cumin seeds
250ml dried apricots, diced

Here’s how

Gently rinse the rice in cold water. Use manufacturer’s instructions as a guide. Lentils and rice cook faster in Durban than in Johannesburg. Rice should be cooked until tender but not mushy. Brown rice varieties do take longer to cook. Once the rice is tender, strain and pour 250ml cold water. Heat oil in a pot. Fry cumin seeds until they splutter. Saute diced apricots. Reduce heat. Add rice and stir the apricots through. Allow rice to warm through on a very very low heat.

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Yudhika recommends Spekko Brown Basmati Rice for this dish because

With its unique nutty flavor and deliciously distinctive aroma, this Spekko Rice variant is high in fibre. Choosing a brown rice option is like choosing brown bread over white bread so this variant is not only tasty but very healthy too!

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