lamb korma with apricots

Lindsey Bareham

Kormas tend to be gently spiced with creamy gravy — in this one the stewing juices are thickened and softened by creamed coconut. It’s a strange ingredient, sold in 25g sachets or one lard-like block, and has a long shelf life. A handful of spinach stirred in just before serving is a good addition, and offer yoghurt and mango chutney, and rice or Indian bread, or both.

serves 4, prep 25 min, cook 60 min

2 onions
1½ tbsp coconut or veg oil
20g ginger
2 large garlic cloves
½ tsp cumin powder
1 tsp chilli powder
10 green cardamom pods
800g lamb neck fillet
12 soft dried apricots, approx 100g
7.5cm cinnamon stick
½ tsp garam masala
25g sachet creamed coconut

Finely chop the onions and cook, stirring often, in oil, in a spacious, lidded pan for about 15 min until glassy and pale. Peel, finely slice and chop the ginger and garlic. Stir both into the onion, stirring for 2 min, then stir in the cumin, chilli and cardamom, stirring for 1 min.

Cut the meat into kebab-sized pieces. Brown among the onions. Add the apricots, cinnamon, 250ml water and half a teaspoon of salt. Simmer for 5 min, reduce the heat, drape a sheet of greaseproof paper over, touching the food, and cover with the lid. Leave to simmer gently but steadily for 45 min. Stir in the garam masala and creamed coconut, adding black pepper and salt to taste. Cover and cook for a further 15 min or until the meat is very tender. Serve now or reheat later.