Serves 4

Ingredients:

250 g Basmati Rice
1 Tbsp  Sunflower Oil
1 Onion, peeled and thinly sliced
350 g Lamb Shoulder, diced
0.5 Tsp Turmeric
350 g Butternut Squash & Sweet Potato, peeled and diced small
400 ml Lamb Stock
75 g Apricots, diced
2 Tbsp Flaked Almonds20 g Coriander, leaves picked
Sea Salt and freshly ground black pepper

For the Korma Spice Paste:

2 cloves garlic, peeled 
2 inch piece fresh root ginger ,peeled
0.5 teaspoon cayenne pepper 
1 Tsp garam masala  
1 Tsp teaspoon sea salt 
2 tablespoons groundnut oil 
1 tablespoon tomato puree 
3 green chillies 
3 Tbsp desiccated coconut 
2 Tbsp ground almonds 
10 g fresh coriander 
2 Tsp cumin seeds 
1 Tsp coriander seeds

How to Cook:

For the Korma Spice Paste:

Put a frying pan on a medium to high heat
Add the Cumin and Coriander Seeds for toasting to the dry pan
Lightly toast them for a few minutes until golden brown and they are releasing their aromas, then remove the pan from the heat
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder
When you’ve ground them place the toasted spices in a food processor together with the rest of the ingredients until you have a smooth paste

Preheat the Oven to 200 degrees C
Heat the Sunflower Oil in a ovenproof casserole and cook the Lamb and Onions for 10 minutes, until browned
Stir in the Basmati Rice and Turmeric and cook for 1 minute
Add the Korma Spice Paste, Butternut Squash, Sweet Potato, Lamb Stock and Apricots
Cover the casserole dish and bake in the oven for 30-35 Minutes until the rice is tender and the liquid is absorbed
Meanwhile sprinkle the Almonds into a hot dry frying pan and toast for 2 minutes until lightly browned
Fluff up the rice with a fork and scatter over the Almonds and Coriander leaves
Serve with Pappadums

 

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