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.

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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

1
Place 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.
2
To 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.
3
Insert the wire rack into position 8. Set the oven to Slow Cook, High, for 2 hours and press Start to preheat.
4
When 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.
5
The lamb should be tender. If not, cook it longer.
6
Remove the curry from the oven, place on a trivet and keep warm while preparing the rice.
7
Adjust 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.
8
When 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.
9
Stand the rice covered, for at least 5 minutes.
10
Finish 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.