NEW FOODS

Lamb and potato korma
Letting the cardamom, cloves, and cinnamon sizzle in oil for a few minutes gives this Namibian curry a wicked depth of flavour that will keep you going back for more.

Ingredients

• 2 tbspblanched almonds
• 1 tspcoriander seeds
• 2 tspsesame seeds
• 2 tspwhite poppy seeds
• 2 tspcumin seeds
• 500 glamb, cubed
• 1½ tspginger, minced
• ½ tspturmeric
• 1 tspchilli powder
• salt
• 100 mlvegetable oil
• 4green cardamon pods
• 4cloves
• 42cm cinnamon sticks
• 400 gonions, sliced
• 200 mlyoghurt
• 300 gpotato, peeled and quartered
• 100 mlcoconut cream
• 2 tbspcoriander, chopped

Perfect rice

• 350 gbasmati rice
• salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equal

Instructions

Soaking time: 20 minutes

Marinating time: 1 hour 

Place the almonds, coriander seeds, sesame seeds, poppy seeds and cumin a dry roasting pan. Toast over a medium heat, until golden and aromatic. 

Remove and grind in a spice grinder until fine. Mix this spice paste with the yoghurt and reserve.

Marinate the lamb in the garlic, ginger, chilli, turmeric and salt in the fridge for at least 1 hour.

Rinse the rice in warm water then in a few changes of cold water until the water runs clear. Soak the rice for about 20 minutes, drain in colander and you leave to dry for another 10 minutes.

Put the dry rice into a saucepan with a tight fitting lid, adding 450 ml of water and a teaspoon of salt. Bring to boil, and cook until craters being to show on the surface of the rice.

Reduce the heat and cover the pot with a clean dry tea towel. Cover with the saucepan lid and allow to cook for 15 minutes on a low heat. Do not open the lid. Lift the lid after 15 minutes and fold with a fork to fluff up the rice

Heat the oil in saucepot until hot, add the cardamom, cloves, and cinnamon and allow to sizzle for a few seconds, then add the onions. Fry until golden brown, then add the marinated meat and fry until the lamb has brown all over.

Pour the yoghurt spice mixture over the lamb, heat though then add 300 ml of water and bring to the boil. Reduce the heat and simmer for 30 minutes before adding the potato. Continue to simmer for 20 minutes until the meat is tender and potatoes are cooked.

Add the coconut cream, cook over low heat and sprinkle with chopped coriander.

Serve with perfect rice.