So many recipes I see for korma and other curries use purchased pastes and while this may seem like a quick and easy option, if you have the spices in your pantry it is just as easy to make them from scratch and you are rewarded with a far superior taste.
I have used lamb shoulder chops, which regular readers know are
favourite of mine, but you could use diced lamb if you prefer.
750g lamb shoulder chops
2 onions, thinly sliced
2 cloves garlic, crushed
1 tbsp grated ginger
1 tbsp ground garam masala
1 tsp ground coriander
¼-½ tsp chilli powder
1 cup natural yogurt
400g can diced tomatoes
2 large potatoes, scrubbed and cubed
1 bunch coriander, leaves chopped
1 Season chops with salt. Heat a large frying pan or saucepan over a medium heat, add a good splash of oil and brown chops, in batches if necessary. Remove chops and set aside.
2 Reduce heat, add onions to pan, cover and cook, stirring
occasionally, for 8-10 minutes or until onions are soft and
translucent. Add garlic, ginger, garam masala, ground coriander and chilli powder and cook, stirring, for 30 seconds or until fragrant.
3 Stir in yogurt and mix well to combine, then add tomatoes and bring to simmering. Add potatoes and return lamb chops to pan, bring back to simmering, cover and simmer, stirring occasionally, for 45-60 minutes or until lamb is tender.
So tell me, do you make curries from scratch or do your prefer to use purchased pastes?
Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onions, garlic: Krismaw Gardens – Hastings; Potatoes: JJ’s Organics – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Yoghurt: Origin Earth –
Havelock North; Coriander: The Chef’s Garden @ Epicurean –
Hastings; Store Cupboard Ingredients: vegetable oil, salt, ginger, garam masala, ground coriander, tomatoes.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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