Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 35

Lamb Korma

This curry has a mild flavour and, although not heavy on the chilli, the blend of spices gives it a real intensity, while the ground cashew nuts produce an amazingly velvety and light sauce. I love the combination of lamb with this sauce, but chicken would work just as well. Equally, it really lends itself to being converted to a vegetarian version – potatoes or butternut squash with cauliflower, spinach and peas. Like all good curries, it is best made the day before so that the flavours have a chance to really develop. Simply heat through when you are ready to eat and add the fresh coriander to serve.

Serves 4

Contains nuts

—

4 cloves of garlic

2.5cm/1in piece of root ginger

2 white onions

3 cardamom pods

3 tbsp groundnut or rapeseed oil

2.5cm/1in cinnamon stick

2 bay leaves

1 tsp ground coriander

½ tsp turmeric

½ tsp chilli powder

2 tsp tomato purée

500g/1lb 2oz diced lamb, trimmed of excess fat

150ml/5fl oz oat cream

25g/1oz unsalted cashew nuts

A small bunch of coriander

Sea salt and freshly ground black pepper

Crush the garlic and peel and finely grate the ginger, then mix together and set aside. Finely chop the onions and crush the cardamom pods with the flat side of a knife. Heat the groundnut or rapeseed oil in a large heavy-based saucepan, add the onion, cinnamon stick, cardamom and bay leaves and gently fry over a low heat for 8–10 minutes or until the onion is soft but not browned.

Add the ginger and garlic, along with the ground coriander, turmeric, chilli and tomato purée. Mix well and then continue to fry over a low heat for around 5 minutes, stirring occasionally. Add the lamb, season well with salt and pepper and mix together so that the lamb is fully coated in the spices. Pour in the oat cream and cover with a lid, then bring to the boil, reduce the heat to low and simmer gently for 30 minutes or until the lamb is tender.

Meanwhile, using a mortar and pestle, grind the cashew nuts with 2–4 tablespoons of water until you have a smooth and creamy paste. Once the lamb is cooked, scoop out the cinnamon stick and bay leaves and mix in the cashew paste, then raise the heat and simmer for a further couple of minutes. Roughly chop the coriander, stalks and all, and sprinkle over the korma ready to serve on a pile of Lemon and Cashew Nut Rice.