Malaysian lamb korma

	A traditional Indian korma is a creamy, aromatic dish, with a marked absence of any heat or chilli taste. It's nice - but it doesn't really paster muster in chilli-mad Malaysia. This Malay adaptation features chillies and coconut milk, and swaps almonds for peanuts, taking it a long way from its origins in Hyderabad. Viva la difference!

Recipe

1 tbsp minced ginger
1 tbsp minced garlic
1/2 tsp minced chillies
2 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 lb diced lamb shoulder
2 tsp vegetable oil
2 tsp butter
2 onions, thinly sliced
1/2 tsp sugar
1 large dried red chilli, left whole or broken up
5-6 green or black cardamon pods
1 tsp ground cinnamon, or 1 cinnamon stick
1.5 cups coconut milk
2 tbsp roasted and chopped peanuts, to garnish (optional)

Mix the ginger, garlic, minced chilli, garam masala, coriander, cumin, and turmeric. Add the lamb, mix well, and leave to marinate for one hour.

Heat the oil and butter in a heavy pan, and add the onions and sugar. Cook over a low heat, stirring occasionally, until the onions are brown and almost caramelized (15-20 minutes or so).

Add the lamb and the marinade, as well as the dried chilli, the cardamon and the cinnamon (breaking the chilli up with release more heat into the dish, so leave it whole if you don't want it hot). Cook for 8-10 minutes, stirring occasionally, until the meat is well browned.

Add the coconut milk and bring to a simmer. Cover and simmer for 35-40 minutes, until the meat is tender and the sauce reduced.

Sprinkle with roast peanuts to serve, if desired.

Note: you can skip the marinating hour, if you have to. It's not the end of the world.

Note 2: green cardamon pods are more traditional in this dish, but I like the smoky taste that black pods give to the curry.

Serves: 4
Preparation and cooking time: 1 hr 15 minutes, plus 1 hour marinating