Ingredients (serves 4):

• 1 Northern Ireland Farm Quality Assured lamb chump chop, boned and cubed
• 1 tsp chilli powder
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp ground mixed spice
• 1 tsp curry powder
• 1 tsp paprika
• 2 spring onions, chopped
• 2 garlic cloves, peels and chopped
• 30g tomato puree
• 55g Natural Yoghurt
• 3 plum tomatoes, halved
• 30g fresh coriander, chopped

Method:

• Preheat a large frying pan
• Place the Northern Ireland lamb in the frying pan, fry for 4 minutes and then add the spices and stir well
• Add the tomato puree and leave the Korma to simmer for 6-8 minutes
• Add the yoghurt and stir in the tomatoes and simmer for a further 3 minutes
• Add the coriander and then remove from the heat
• For the perfect boiled rice:
 o Put the rice in a saucepan and wash with cold water
 o Drain and repeat the process twice
 o Add clean water to the rice and cook over a high heat, bring to the boil uncovered
 o Switch to a very low and cover with a lid, simmer the rice for 15 to 20 minutes
 o Do not take the lid off until time is up – (this is crucial as the rice is steam-cooked under pressure)
 o When done, fluff with a fork and serve with the Korma.

 

Recipe development by the Livestock and Meat Commission