Recipe Inspiration

Ingredients...

200g chopped onion

4 peeled garlic cloves

Seeds from 12 cardamom pods

50g ground almonds

10cm fresh ginger root, peeled

1 tsp cayenne pepper

1400g halal lamb neck, diced

300ml clarified butter

200g onion, finely sliced

32g Essential Cuisine Lamb Flavoured Vegan Stock Mix

200ml water

2 cinnamon sticks

4 bay leaves

2tsp cumin seeds

500g natural yoghurt

300ml double cream

Good twist of freshly ground pepper

Sea salt, season to your taste

8tbsps chopped fresh coriander

2tbsp toasted flaked almonds

Method...

1. Pre-heat your oven to 190˚c.
   
   
2. Place the onion, garlic, cardamom seeds, ground almonds, ginger and cayenne pepper into a blender and blend to a puree, put into a large bowl.
   Mix the diced lamb into the marinade and leave to marinate for at least 1 hour.
   
   
3. Heat the clarified butter in a suitable frying pan, gently fry the sliced onion until soft but with not too much colour.
   
   
4. Add the lamb and marinade and cook for a few minutes.
   
   
5. Stir in the Essential Cuisine Vegan Stock Mix, water, cinnamon sticks, bay leaves and cumin seeds.
   
   
6. Transfer to an ovenproof casserole, cover and bake in the oven for 30 minutes.
   
   
7. Remove the casserole from the oven, stir in the yoghurt, cream and season to your taste with sea salt and freshly ground pepper.
   
   
8. Cover and return to the oven for a further 20 minutes at 150˚c or until the lamb is tender, if the meat is sticking add a little more water.
   
   
9. Your Halal Lamb Korma is now ready to serve, sprinkled with the chopped coriander and flaked almonds.