It’s been a super cold week here in Perth, and looking at the forecast, it’s only going to get cooler. I find myself looking for spicy hot meals, like curries, fiery noodle broths and soups. Plus we have been so busy, I want to cook foods that we can take for a packed lunch the over next day or two.
Indian curries are great this time of the year. I find they freeze really well for a quick mid week ‘emergency’ meal, and if you have a great whole spice collection and a nifty little grinder, you can put one together in a pinch.
I’ve been meaning to try this recipe for some time, and when I saw a lovely box of organic local plums at the Kyilla Community Farmers Market I knew it was time. The markets are great, by the way. I’ve been going pretty regularly, there are so many fantastic vendors all serving local, entirely fabulous produce. It’s clean-eating heaven.
Lamb Chop Plum Korma- Serves 4-6
- 5 green cardamon pods
- 3 black cardamon pods
- 4 bay leaves
- 4 cloves
- 2 cinnamon sticks (small)
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of red chilli powder (or less)
- 2 brown onions, sliced
- 2 tablespoons of minced ginger
- 6 cloves of minced garlic
- 1 1/2 cups of natural yoghurt
- 8 dark plums, stones removed and halved
- 1kg of lamb forequarter chops
- 1 cup of chickpeas (pre-soaked and cooked, or canned)
- 1/3 cup of water
- ghee, to cook with
- Salt & pepper to taste
- Dry roast your cumin and coriander, then pop in your spice grinder. Combine with your yoghurt and chilli powder, and set aside.
- Heat a large deep pan to medium high. Add a little ghee, season your lamb chops, brown both sides then set aside. You don’t want to cook your chops the whole way through, just enough to ‘seal’ them.
- Using the same pan, add a little more ghee, then your whole spices and onions. Fry until onion is browned, then add your garlic and ginger and fry for a further minute.
- Add in all your remaining ingredients, except the water, stir to combine and leave to simmer for 10 minutes (or more). You can add water or more yoghurt if the sauce is a little dry, but I find it’s best to taste and do this at the end.
Serve with Garlic Coriander Naan, extra yoghurt, sliced cucumbers and chutney. Enjoy!