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Korma Lamb







 - 1kg lean lamb leg or shoulder, diced into 4cm cubes

 - Juice of 1 lemon

 - 1 cup natural yoghurt

 - 1 tbsp korma curry paste

 - 300ml boiling water

 - 375g coconut cream

 - 150g blanched almonds, coarsely chopped

 - 150ml thickened cream

 - 75g pistachios, shelled

 - Lime wedges, to serve

 - Basmati rice, to serve

 - Handful of fresh curry leaves, to garnish (optional)



Place lamb in a bowl with curry paste, lemon juice and yoghurt. Mix well and marinate for 2-3 hours in the refrigerator.

Add boiling water, coconut cream and half the almonds. Cover and simmer gently for approximately 90 minutes, or until the lamb is tender.

Before serving, lower the heat and stir through the thickened cream.



Sprinkle over remaining the almonds, pistachios and curry leaves and serve with a side of rice.


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