Lamb Recipes - Moghlai Korma

Ingredients

• 2.5 cm/1 in ginger root, chopped

• 6 cloves garlic, chopped

• 30 ml/2 tbsp chopped fresh coriander (cilantro)

• 6 green chilies, seeded

• 900 g/2 lb/4 cups ghee

• 6 onions, thinly sliced

• 450 g/1lb lambs' liver, diced

• 4 lambs' kidneys, quartered

• I5 ml/1 tbsp salt

• 1.75 l/3 pts/7 1/2 cups water

• 225 g/8 oz potatoes, peeled and diced

• 225 g/8 oz yam, peeled and diced

• 100 g/ 4 oz pumpkin, peeled and diced

• 2 cooking bananas, diced

• 225 g/8 oz peas

• 60 ml/ 4 tbsp water

• 10 ml/2 tsp ground turmeric

• 2.5 ml/1/2 tsp garam masala

• 5 ml/1 tsp black pepper

• 2-3 saffron strands

• 45 ml/3 tbsp wine vinegar

• I5 ml/1 tbsp Worcestershire sauce

• 5 ml/1 tsp sugar

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Method:

1. Grind the ginger, garlic, coriander and chilies to a paste. hat 45ml/3 tbsp of ghee and fry the onions until browned. Add the ground spices and fry until browned.

2. Add the liver and kidneys and half the salt and fry until browned. Add the water and simmer for 20 minutes. Fry the potatoes, yam, pumpkin and bananas separately in the remaining ghee then place in a bowl.

3. Cook the peas for 5 minutes in boiling water then drain. Mix the remaining salt with the water and sprinkle over the vegetables. Melts the remaining ghee and fry the turmeric, garam masala and pepper for few minutes.

4. Add the saffron and crush into the spices. Add the peas and fried vegetables and stir well. Add the fried mixture to the meat with the wine vinegar, Worcestershire sauce and sugar, bring to the boil and simmer until the lamb is tender and all the ingredients well blended. Serve hot with chapattis and rice.