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Awadhi Lamb Korma

Take one Patak’s Korma Paste Pot, add some lamb, ginger, garlic, onion and a little green chilli, and the two of you will have yourselves a delicate, creamy tasting Korma straight out of Lucknow, the capital of Uttar Pradesh in Northern India.

2 out of 3 Difficulty
1 out of 3 spice levels Mild
1h 15m Preparation

Ingredients

Serves 2 people

Lamb:

  • 400g diced lamb
  • 400ml water
  • 2 tbsp oil
  • 5 green cardamom
  • 2 cloves
  • 2 bay leaves
  • 2 1" pieces of cinnamon bark
  • 1 tbsp ginger puree
  • 1 tbsp garlic puree


Sauce:

  • 2 tbsp oil
  • 1" piece of ginger
  • 3 garlic cloves
  • 150g onion
  • 1 green chilli
  • 5 tbsp cashew nut puree (or 5tbsp cashew nuts, crushed in a pestle and mortar)
  • 100g full fat yogurt
  • 1 Patak’s Korma Paste Pot
  • 100ml double cream
  • 2 tbsp butter
  • Salt to taste
  • 2 tsp sugar
  • 2 tbsp fresh coriander – chopped

Method

Lamb:

  1. Heat oil in a pan and crackle in all of the spices for boiled lamb.
  2. Add ginger and garlic puree and cook for a minute.
  3. Add lamb and sear for a minute.
  4. Add water, bring to boil and cook on simmer for around 40 minutes or till the lamb is tender.
  5. Strain the cooked lamb and keep the stock aside.


Sauce:

  1. Put diced onion, ginger, garlic and green chilli (if using) in a blender and make a smooth puree.
  2. Heat oil in a pan and add the pureed ginger, garlic, onion and green chilli.
  3. Cook on a medium heat until the raw aroma disappears and there is a little oil separation on the sides of the pan.
  4. Add Patak’s Korma Paste Pot and 70 ml cooking liquor from the lamb and cook the paste until all of the liquid has evaporated.
  5. Remove the pan from heat and stir in the cashewnut puree and full fat yogurt. Mix well and bring the pan back to heat.
  6. Add cooked lamb, remaining lamb stock, cream and butter.
  7. Add salt and sugar to taste, bring to the boil, cook for 5-7 minutes and serve hot.
  • Serves 2 people

    Lamb:

    • 400g diced lamb
    • 400ml water
    • 2 tbsp oil
    • 5 green cardamom
    • 2 cloves
    • 2 bay leaves
    • 2 1" pieces of cinnamon bark
    • 1 tbsp ginger puree
    • 1 tbsp garlic puree


    Sauce:

    • 2 tbsp oil
    • 1" piece of ginger
    • 3 garlic cloves
    • 150g onion
    • 1 green chilli
    • 5 tbsp cashew nut puree (or 5tbsp cashew nuts, crushed in a pestle and mortar)
    • 100g full fat yogurt
    • 1 Patak’s Korma Paste Pot
    • 100ml double cream
    • 2 tbsp butter
    • Salt to taste
    • 2 tsp sugar
    • 2 tbsp fresh coriander – chopped
  • Lamb:

    1. Heat oil in a pan and crackle in all of the spices for boiled lamb.
    2. Add ginger and garlic puree and cook for a minute.
    3. Add lamb and sear for a minute.
    4. Add water, bring to boil and cook on simmer for around 40 minutes or till the lamb is tender.
    5. Strain the cooked lamb and keep the stock aside.


    Sauce:

    1. Put diced onion, ginger, garlic and green chilli (if using) in a blender and make a smooth puree.
    2. Heat oil in a pan and add the pureed ginger, garlic, onion and green chilli.
    3. Cook on a medium heat until the raw aroma disappears and there is a little oil separation on the sides of the pan.
    4. Add Patak’s Korma Paste Pot and 70 ml cooking liquor from the lamb and cook the paste until all of the liquid has evaporated.
    5. Remove the pan from heat and stir in the cashewnut puree and full fat yogurt. Mix well and bring the pan back to heat.
    6. Add cooked lamb, remaining lamb stock, cream and butter.
    7. Add salt and sugar to taste, bring to the boil, cook for 5-7 minutes and serve hot.