Lamb Korma
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
Lamb Korma
Korma Paste
Cauliflower Rice
  • 1 head cauliflower cut into florets
  • ¼ cup ghee
  • salt and pepper to taste
Instructions
Lamb Korma
  1. Mix ingredients for Korma Paste together in a medium sized mixing bowl and set aside.
  2. Melt ghee in a dutch oven or braising pot over medium heat. Sauté in ghee until tender. About 5 minutes. Remove chiles.
  3. Season lamb on all sides with salt and pepper and sear on all sides in the chile infused ghee. Don't overcrowd the lamb or you'll have trouble getting a good sear. Work in batches if need be. Remove lamb and set aside.
  4. Add onions to pot and sauté until soft then add garlic paste and ginger. Sauté another two minutes or until fragrant.
  5. Mix korma paste into the veggies until evenly incorporated and cook another minute or so.
  6. Add broth to pot and mix into korma mixture.
  7. Reduce heat to low, add lamb and bay leaves, cover and cook for 1 hour stirring every 20 minutes.
  8. After 1 hour, stir in coconut milk, cover and cook for an additional hour stirring every 20 minutes.
  9. Serve over cauliflower rice and garnish with cilantro leaves and chiles
Cauliflower Rice
  1. Working in batches, pulse cauliflower florets in a food processor or blender until cauliflower reaches a rice consistency.
  2. Melt ghee in a large cast iron skillet over medium heat.
  3. Add cauliflower rice to pan, season with salt and pepper and cook covered for 5 minutes.
  4. Uncover and stir so as not to burn cauliflower rice. Cover and cook for an additional 5 minutes.
  5. Remove cauliflower rice from heat and serve.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/lamb-korma/