the Breville Test Kitchen

Lamb Korma with Baked Rice

Name: Lamb Korma with Baked Rice
Cook time: 1800 s
Total time: 18000 s
Yield: Serves 4-6
Ingredients: 2 lb diced lamb shoulder - approximately 1-inch pieces; Coarsely chopped cilantro - to serve; Naan - to serve; Mango chutney - to serve; 1 cup (8½ oz) plain yogurt; 1 tbsp kosher salt; 10 cloves garlic - minced; 2 tbsp finely grated ginger; 2 tbsp garam masala; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp kashmiri chili powder; ½ tsp ground turmeric; ½ tsp mild curry powder; ¼ tsp cayenne pepper; 1 oz ghee; 2 large yellow onions - finely chopped; ½ tsp kosher salt; 13½ fl oz can unsweetened coconut milk; 1 tbsp sugar; 1 cup (8 fl oz) water; 1 tsp garam masala; ¼ tsp freshly ground black pepper; ¼ tsp ground mace; ¼ tsp ground green cardamom; ¼ tsp ground cloves; 2 cups (14 oz) basmati rice; 2 cups (16 fl oz) boiling water; 1 tsp kosher salt

Lamb shoulder is swaddled in spices to marinate and infuse, before being slow cooked in a creamy coconut sauce scented with cardamom, cloves and garam masala. Serve with the baked basmati rice and buttery garlic naan.

5 hrs total time

30 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

2 lb diced lamb shoulder
approximately 1-inch pieces
Coarsely chopped cilantro
to serve
Naan
to serve
Mango chutney
to serve

For the marinade

1 cup (8½ oz) plain yogurt
1 tbsp kosher salt
10 cloves garlic
minced
2 tbsp finely grated ginger
2 tbsp garam masala
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp kashmiri chili powder
½ tsp ground turmeric
½ tsp mild curry powder
¼ tsp cayenne pepper

For the curry

1 oz ghee
2 large yellow onions
finely chopped
½ tsp kosher salt
13½ fl oz can unsweetened coconut milk
1 tbsp sugar
1 cup (8 fl oz) water
1 tsp garam masala
¼ tsp freshly ground black pepper
¼ tsp ground mace
¼ tsp ground green cardamom
¼ tsp ground cloves

For the rice

2 cups (14 oz) basmati rice
2 cups (16 fl oz) boiling water
1 tsp kosher salt

Instructions

1Place all the marinade ingredients in a large bowl and stir to combine. Add the lamb and stir to coat. Cover and refrigerate for 2 hours or up to overnight to marinate.
2To prepare the curry, heat the ghee in a 5.6-quart (10-inch) Dutch oven over medium heat. Add the onions and salt and cook, stirring occasionally for 10 minutes, or until softened and golden. Add the lamb, coconut milk, sugar and 1 cup water and stir to combine. Bring to a boil and cover. Meanwhile, continue to the next step.
3Insert the wire rack into position 8. Set the oven to Slow Cook, High, for 2 hours and press Start to preheat.
4When the oven signals, place the Dutch oven in the oven and slow cook for 2 hours. When there is 30 minutes remaining on the timer, remove the lid, add the garam masala, pepper, mace, cardamom and cloves and stir to combine. Continue cooking uncovered.
5The lamb should be tender. If not, cook it longer.
6Remove the curry from the oven, place on a trivet and keep warm while preparing the rice.
7Adjust the oven to Bake, Convection, 375°F, for 20 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, prepare the rice. Place the rice in a strainer and rinse under cold running water until the water runs clear. Place the rice, boiling water and salt in a 3-quart ovenproof saucepan dish with a tight-fitting lid. Stir to combine, then cover.
8When the oven signals, place the pan in the oven and bake for 20 minutes. When the Rotate Remind signals, stir the rice, cover and continue cooking.
9Stand the rice covered, for at least 5 minutes.
10Finish the curry with a sprinkle of fresh cilantro. Serve alongside the fluffy rice, warm naan and sweet mango chutney for a delicious balance of flavors.