Lamb Korma... the Uncle J Way
...with Mushroom Pilau Rice and sweet onion relish
Serves 8
This is for the lovely Tommy Lukan, who was visiting London last week. We went to Brick Lane and he tried curry for the first time.
He liked it so much that he took some Korma paste back home to (Northern) Macedonia. Here's my advice on what to do with it!
Let's make the Lamb Korma first. First, fry 3 packets (1350g) of diced lamb in a mixture of oil and butter.
When the meat is browned, add a large aubergine (chopped into small cubes).
Fry this until the aubergine is also browned, stirring well, then add a jar of Korma paste and stir thoroughly in.
While the first 3 ingredients are cooking, peel and dice 4 medium sized sweet potatoes. Add them to the pot and give it a good stir.
Now add two cans of coconut milk. The liquid should cover all the meat and vegetables.
That's it for the curry! When it comes to the boil, turn down the heat and let it simmer for one and a half hours, stirring every once in a while. Curries always improve the longer you cook them - the ingredients exchange flavours, the meat becomes tender and the sweet potatoes start to dissolve, giving you a nice thick gravy.
This is what your curry will look like when all the ingredients have been added. When it's been simmering a long time, it look look and smell even better!
25 minutes for the end of the cooking time, start preparing the Mushroom Pilau Rice.
Serves 8
This is for the lovely Tommy Lukan, who was visiting London last week. We went to Brick Lane and he tried curry for the first time.
He liked it so much that he took some Korma paste back home to (Northern) Macedonia. Here's my advice on what to do with it!
Let's make the Lamb Korma first. First, fry 3 packets (1350g) of diced lamb in a mixture of oil and butter.
When the meat is browned, add a large aubergine (chopped into small cubes).
Fry this until the aubergine is also browned, stirring well, then add a jar of Korma paste and stir thoroughly in.
While the first 3 ingredients are cooking, peel and dice 4 medium sized sweet potatoes. Add them to the pot and give it a good stir.
Now add two cans of coconut milk. The liquid should cover all the meat and vegetables.
That's it for the curry! When it comes to the boil, turn down the heat and let it simmer for one and a half hours, stirring every once in a while. Curries always improve the longer you cook them - the ingredients exchange flavours, the meat becomes tender and the sweet potatoes start to dissolve, giving you a nice thick gravy.
This is what your curry will look like when all the ingredients have been added. When it's been simmering a long time, it look look and smell even better!
25 minutes for the end of the cooking time, start preparing the Mushroom Pilau Rice.
For 8 people, you'll need 2 small mugs of rice (Basmati is best, but you can also use any other long grain rice), 1 packets of chopped mushrooms and Pilau Rice seasoning. I use a microwave rice cooker because it's so convenient.
Add the seasoning and chopped mushrooms to the rice. Then add 3.5 small mugs of water (just slightly less than double the volume of rice). Microwave on full power for 20 minutes.
When the rice is done, it should look something like this!
While the rice is cooking in the microwave, prepare the Sweet Onion Relish. You will need 3 small sweet white onions, 1 large tomato and the juice of 1 lemon.
Finely chop the onions, juice the lemon and deseed, then finely chop, the tomato. Combine the ingredients into a bowl. If your onions are not naturally sweet, add a teaspoon of white sugar.
Your relish should look something like this.
When the microwave pings and the Lamb Korma has had a nice long time to simmer, it's time to serve up - with a poppadom, if you can get hold of them!
Enjoy with cold lager or a beefy red wine - both go well with curry, but the wine is less likely to give you flatulence!
Comments
Post a Comment