KASHMIRI LAMB KORMA

Serves 6

10pp per serve

3 brown onions, coarsely chopped (0pp)
1 tsp ground turmeric (0pp)
5 green cardamom pods (0pp)
1 cinnamon stick (0pp) 
10 black peppercorns (0pp)
6 whole cloves (0pp)
1 tsp cumin seeds (0pp) 
2 garlic cloves, crushed (0pp)
1 tbsp finely grated fresh ginger (0pp)
2 tsp coriander seeds (0pp)
1/2 tsp chilli powder (0pp)
1 tbsp smoked paprika (0pp)
3 tomatoes, chopped (0pp)
1 kg lamb shoulder, cut into 3cm pieces (58pp)
2 cups water (0pp)
1 cup no fat natural yoghurt (4pp)
Salt and pepper (0pp)

With a mortar and pestle grind up all the spices, set aside.
Heat a large non stick saucepan/casserole pan on a medium to high heat. Brown off lamb pieces and remove from pan. 

Add the onion to pan and cook for about 5 minutes, stirring every now and then until golden. 

Add all the spices, garlic and ginger and cook for a further 1-2 minutes until aromatic. Add the tomatoes and cook for 5 minutes, stirring often. 

Return the lamb to the pan, stir it through and pour in the water and yoghurt and bring to a simmer. Reduce the heat to low and cook, covered for 2 hours, stirring occasionally. Lamb should be tender and sauce thickened slightly.  If the sauce has not thickened enough remove lid and cook for further 15 minutes of medium heat.  

Season to taste with salt and pepper. 

Total 62pp