Lamb Korma

Ingredients:

I kg cubed lamb (or beef or chicken)
4 cm fresh ginger, grated
3 cloves garlic,
1/2 cup korma paste
3 - 6 tomatoes, chopped
300 ml cream
1 tsp cinnamon
1 tab poppy seeds
1/2 cup ground almonds (or other nuts)

Optional:
Other vegetables, such as potato or spinach

Method:

For slow cooker:
Place all ingredients in cooker + 1/2 cup water
low 8 hrs, high 4 hours

For casserole:
Brown meat in batches with a little oil and flour
Cook korma paste, garlic and ginger for a couple of minutes, then add other ingredients
plus about 1 cup water.
Cook in oven (about 160C) 2-3 hours

Lamb, coconut and mango pilau

Ingredients:

1 tab oil
750g cubed lamb
2 garlic cloves
1 tab curry powder
1 tab massaman curry paste
cumin seeds
cardamon
salt
400 ml can coconut milk
1/2 cup sultanas
750 ml beef stock
400 g basmati rice
1 mango, peeled and chopped
mint or coriander
toasted almonds

Method:

1. Heat oil, brown lamb. Fry garlic, curry seasonings and spices until aromatic.

2. Add coconut milk, stock and sultanas, bring to boil. Cover and cook in 180 C oven or on stovetop for at least an hour.

3. Stir in the rice. cover and return to oven or stovetop for 30 mins.

4. Remove from heat. Stand for 10 mins. Stir through mango, mint and almonds. Serve.

Yoghurt Marinade for Lamb

200g plain yoghurt

·        1 tsp ground cumin

·        1 tsp ground coriander

·        2 garlic cloves, crushed

·        1 lemon, rind finely grated, juiced

·        1/4 cup chopped fresh mint

·        1/4 cup chopped fresh coriander

·        Salt & ground black pepper, to taste

·        12 lamb cutlets, trimmed