Safed maas, royal lamb korma
- Published: 31 Oct 05
- Updated: 18 Mar 24
This Indian Safed Maas, or royal lamb korma recipe may take a while but it’s worth it.
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Serves 6
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Ready in 1 hour 40 minutes
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Ingredients
- 2-3 green chillies, deseeded and sliced
- 100g ground almonds
- 1.25cm piece of fresh ginger, grated
- 1 garlic clove, crushed
- 1 tbsp ghee or vegetable oil
- 1kg leg of lamb, diced
- 2 green cardamom pods
- 3 whole cloves
- 1 cinnamon stick
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 medium onion, chopped
- 100g plain natural yogurt
- 100ml double cream
- 1 tbsp lemon juice
- 1 tbsp rosewater (optional)
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Method
- Put the chillies, ground almonds, ginger and garlic into a food processor. Add 150ml water and blend to a fine paste. Set aside.
- Heat the ghee in a frying pan. Sear the lamb in batches until browned all over. Remove and set aside.
- Add the cardamom, cloves, cinnamon, coriander and cumin seeds to the pan and cook for 1 minute. Add the onion and cook for 3-4 minutes, until soft. Mix in the almond paste and the yogurt and cook for about 5 minutes. Return the lamb to the pan and mix well. Cover and simmer for about 45 minutes to 1 hour, until the meat is very tender. Add water if it becomes too thick.
- About 10 minutes before the end of cooking, stir in the cream. Just before serving, stir in seasoning to taste and the lemon juice and rosewater. Serve hot with warmed garlic and coriander naan bread.
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- Recipe from November 2005 Issue
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