Lamb Korma 

serves 6
50 mins

Ingredients

  • 1 kg lamb, cut into cubes
  • 1½ tsp turmeric powder
  • 5 tbsp Korma powder
  • 3 tbsp vegetable oil
  • ¾ cup Fernleaf Full Cream Milk Powder
  • 6½ cups warm water
  • 6 tomatoes, chopped
  • 4 potatoes, quartered
  • 3 green chili peppers, or as many as preferred, cut in half
  • 1½ tsp salt, or to taste 
  • 1 tbsp lemon juice
  • A bit of cilantro

Ingredients A

  • 7 cm piece of ginger
  • 10 garlic cloves
  • 2 medium-size onions
  • 3 green chili peppers

Ingredients B

  • 1 onion, chopped
  • 2 cinnamon sticks
  • 1 star anise
  • 4 cloves
  • 4 cardamom pods
  • 2 stalks of curry leaves

Method

  1. Mix Fernleaf Full Cream Milk Powder well with 6 cups of warm water.
  2. Blend Ingredients A with ½ cup of water.
  3. Mix Korma powder, turmeric powder and the blended Ingredients A.
  4. Heat vegetable oil and fry Ingredients B until fragrant.
  5. Add the Ingredients A mixture into the pot and stir fry until fragrant.
  6. Add the Fernleaf Full Cream Milk Powder mixture, lamb and tomatoes into the pot. Cook for about an hour.
  7. Add potatoes, salt and green chilies. Cook for about half an hour more or until the lamb is tender.
  8. Before serving, stir lemon juice into the gravy and garnish with cilantro.