A spicy Lamb Korma
A WORD FROM THE CHEF
Lamb is popular around springtime but this recipe provides a spicy twist on a seasonal dish.
INGREDIENTS
For the Korma
2tbsps oil
One onion, finely chopped
Four garlic cloves, crushed
2tsp finely grated fresh ginger
1tbsp of mild curry powder
1tbsp ground turmeric
A 400g (14oz) tin of chopped tomatoes
2tbsp mango chutney
A 400g (14oz) tin of coconut milk
1/2 tin of chickpeas rinsed
Juice of one lime
Four lamb chop fillets sliced thinly
For the flat breads
300g self-raising flour , plus extra for dusting
1tsp baking powder
300g natural yoghurt
Garlic and herb butter
Two cloves of garlic crushed
A bunch of fresh soft herbs, such as flat-leaf parsley, basil, dill
40g unsalted butter
To serve
Fresh chopped coriander
Steamed basmati rice
METHOD
Heat the oil in a large pan set over a medium heat and fry the onions and garlic until golden brown. Add the ginger and cook for one minute, stirring.
Add curry powder with the turmeric and cook for another minute, stirring. Add the chopped tomatoes, chutney and simmer for a couple of minutes.
Stir the coconut milk into the pan, then stir in the lamb. Slowly bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, until the lamb is cooked through and completely tender. To finish add the chickpeas, juice of the lime and season to taste.
For the flatbreads mix the flour, baking powder and yoghurt together in a large bowl. Dust the surface with some flour and knead together for one minute until it all comes together.
For the garlic butter bring the butter to room temperature place into a small bowl and mix through the garlic and chopped herbs of choice. Set aside to brush on the cooked flatbreads.
Divide the dough in half, then divide each half into six equal-sized pieces. Roll each dough ball out into nice rounds about 2mm in thickness.
Place a griddle or frying pan onto a high heat and cook each flatbread on the dry pan until marked and they puff up turning with thongs to cook on the other side. Once cooked brush with the garlic butter and keep warm until serving.
To serve, arrange rice and lamb korma on warmed plates and scatter over the coriander to garnish. Place the flat breads in a separate dish to pass around along with some extra mango chutney.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums. He runs the Mayflower restaurants in Dublin and Camden, London.