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Halal Lamb Korma
Essential Cuisine

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Halal Lamb Korma

Halal Lamb Korma
PREP TIME: 20 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


200g Chopped onion

4 Peeled garlic cloves

Seeds from 12 cardamom pods

50g Ground almonds

10cm Peeled fresh ginger root

1 tsp Cayenne pepper

1400g 3cm dice of halal lamb neck

300ml Clarified butter

200g Finely, sliced onion

32g Essential Cuisine Halal Lamb 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


  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 Halal Lamb 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.
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