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Lamb Rib Chop Korma, Saffron Potato, Char – Grilled Cauliflower, Mint Yoghurt, Coriander & Lime Chutney Lamb Rib Chop Korma

Change up your dinner routine with this juicy and tasty lamb recipes.

INGREDIENTS –

Make 6 portions

  • 400g can diced tomatoes
  • 400ml can coconut cream
  • 12 Lamb Rib Chops, Cleaned bone (Keep trimmings for sauce)
  • 6 cauliflower steaks, 1 cm thick
  • 6 pieces of potato, cut 1 inch thick
  • 5 strands of Saffron
  • 2 ml Turmeric
  • 2 garlic cloves, crushed
  • 2 teaspoon grated ginger
  • 1/3 cup korma curry paste
  • 1 White onion, sliced
  • 1 Red Onion, finely sliced
  • 1 cup vegetable stock
  • Seasoning to taste
  • Coriander leaves, to serve 

 

INGREDIENTS: KORMA CURRY PASTE

  • 60ml (1/4 cup) vegetable oil
  • 60ml (1/4 cup) tomato puree
  •  55g (1/3 cup) raw cashews
  • 3 teaspoons finely grated fresh ginger
  •  2 garlic cloves, crushed
  •  2 tablespoons desiccated coconut 
  •  2 teaspoons ground coriander
  •  2 teaspoons sweet paprika
  •  2 teaspoons ground turmeric
  •  1 tablespoon Cumin Seeds
  • 1 tablespoon garam masala
  • 1/4 cup chopped fresh coriander

 

METHOD 

  1. Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2
    minutes or until aromatic.
  2. Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut,
    garam masala, ginger, ground coriander, paprika and turmeric in a blender until
    coarsely chopped.
  3. Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste.

 

MARINADE FOR LAMB CHOPS

  •  2 Cups of Plain or Greek yoghurt
  • 1/3 cup korma curry paste

 

METHOD: FOR MARINADE

  1. Mix the Yoghurt and Korma paste together in a bowl. When mixed well spread over
    the 2 Lamb Chops and Marinade for at least 1 hour.

 

METHOD: FOR SAFFRON POTATOES

  1. Peel and slice the potatoes to 1 inch thick and boil in salted water until soft. Remove
    from the water and chill.
  2. Add some Vegetable oil to a heavy based Sauté pan and add the finely sliced red onion and fry for a minute then add the saffron strands and
    turmeric and fry for a further 2 minutes.
  3. Add the potatoes and fry for 2 minutes. Add
    the Vegetable stock and simmer until reduced by half. Turn the potato and place
    back on the heat until all of the Vegetable stock has cooked away.
  4. Remove from the heat and keep the potatoes and onions for plating.

 

METHOD FOR GRILLING LAMB CHOPS AND CAULIFLOWER

  1. Season the Marinated Lamb Chops and Cauliflower steaks and Place on the Wood
    Grill and Grill until the Cauliflower is cooked and the Lamb chops are cooked to the
    desired temperature.
  2. We cook our Lamb Chops to Medium. Rest the Lamb Chops
    until service.

 

CORIANDER AND LIME CHUTNEY

  •  2 Limes, Zest and Juiced
  • 1 Cup Desiccated Coconut
  • 1 Cup Roughly Chopped Coriander, Stalk included

 

METHOD: FOR CORIANDER AND LIME CHUTNEY

  1. Place the Coconut, Roughly Chopped Coriander and Zest of the Lime into a Blender
    and blend until quite fine.
  2. Remove from the blender and add the Juice of the limes.

 

METHOD: FOR KORMA SAUCE

  1. Place a large saucepan on high. Sauté onion for 4-5 mins, until tender. Add garlic
    and ginger.
  2. Sauté for 1 min. Add the Lamb trimmings and Cook, stirring, for 3-4 mins
    until browned.
  3. Add in curry paste and Cook, stirring, for 1 min until fragrant.Stir in tomatoes, coconut cream and simmer for 20 mins.
  4. Remove. Simmer the Lamb
    Trimmings and blend the sauce with a Hand Blender. Correct the seasoning; we like
    to add a splash of Lime at the End to peak the flavour. Assemble out take on Lamb
    Korma.

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