¼ tsp (about 40) saffron threads
2 tbsp (40ml) ghee or mustard oil
2 onions, sliced
6 cloves garlic, roughly chopped
2/3 cup (80 g) ground almonds
1kg boneless lamb shoulder or leg,
cut in 5cm chunks
500g Greek-style yoghurt
Steamed green beans, extra yoghurt, to serve
Korma curry powder
1 tbsp ground coriander seeds
3 tsp ground cumin
2 tsp ground turmeric
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp chilli powder, or more to taste
½ tsp ground black pepper
½ tsp ground cardamom seeds
½ tsp ground cloves
1 tbsp (20ml) extra virgin olive oil
1½ cups (300g) long-grain or jasmine rice
1 tbsp cumin seeds
2 cups (500ml) chicken stock
½ bunch fresh coriander
1. Preheat the oven to 150°C (130°C fan-forced). Soak the saffron threads in 2 tablespoons of warm water. Heat the ghee or oil in a flameproof casserole dish over high heat and cook the onion until transparent. Add the garlic and cook for another minute or two. Stir in the korma curry powder spices, ground almonds and ½ cup (125ml) water and cook for 2 minutes.
2. Add the lamb, stirring well to coat, then add the saffron and soaking water and the yoghurt. Mix well and bring to a simmer, then cover and cook in the oven for 1 hour or until lamb is tender.
3. Meanwhile for the pilaf: heat olive oil in a deep frying pan over medium-high heat. Add rice and stir to coat, “toasting” in the pan, then add cumin seeds and toast for a couple of minutes. Add stock plus ¼ cup water to pan and bring to the boil. Cover and reduce heat to very low. Cook for 15 minutes. Check seasoning and sprinkle with coriander leaves.
TO SHARE: Serve in the centre of the table with the rice, green beans and extra yoghurt for everyone to help themselves!
Wine match: With the myriad spices in this lamb curry, a red wine with softer tannins is needed and Merlot is a perfect choice, as is an aged Cabernet with its cassis flavours that will marry perfectly with this full-flavoured dish.