Malay lamb kormaSubmitted by: CHEEKYCHOOK
1 tbsp olive oil
250g lean lamb, cut into 5cm/2in cubes
1 onions, peeled, thinly sliced
1cm root ginger, peeled, grated
1 clove garlic, peeled, crushed
½ tbsp Malaysian curry powder (see separate recipe)
0.5 tsp chilli powder
½ tsp saffron strands, soaked in 30ml warm water
50g cashew nuts, blended to a paste with 1 tbsp water
1 cinnamon stick
125ml plain yoghurt
1 tomatoes, cut into quarters
2. Heat the remaining oil in the wok used to cook the lamb and fry the onion, ginger, garlic, the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn).
Add the reserved lamb to the wok and season to taste, with salt. Stir until well combined. Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 1¼-1½ hours. (You may need to add more water if the mixture begins to dry out.)
Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes.
Serve with rice garnished with coriander leaves.
Number of Servings: 2
Recipe submitted by SparkPeople user CHEEKYCHOOK.