Lamb Korma Curry
This is a great dish to use up left overs. Quick and simple to make the kitchen staff love this during the Christmas season when the kitchen is mostly tied up making more elaborate Christmas meals and parties. This recipe is also perfect when you don’t know what to do with the belly or breast of our horned dorset lambs.
Ingredients:
Lamb Curry:
2 lbs. left over Townsend lamb, cubed
2 c plain Greek yogurt
3 Tbsp. unsweetened shredded coconut
Sauce:
3 tbsp butter
1 tbsp coconut oil
1 tsp minced garlic
2 small onions, chopped
1 red pepper, thinly sliced
½ tsp ground cardamom
2 cinnamon sticks
1 tbsp fresh grated ginger
1 tsp ground coriander
1 tbsp turmeric
1 tsp cumin
Pinch ground cloves
1 ½ tsp salt
1 tbsp lemon juice
Directions:
In large skillet on med high hear melt butter, sauté onions till translucent add garlic.
Add in coconut oil and all spices, sauté till fragrant. Add in meat cubes and continue to cook stirring frequently. Pour in lemon juice, yogurt and red peppers. Continue to cook till liquid is reduced and thickened and meat is warmed through.
Serve over rice, garnish with coconut and chopped cilantro.