Francesca’s “Lamb Korma” (Gluten & Dairy-Free)
Ingredients: (Serves 4)
- 1 lb lamb leg (cubed into small pieces, about 1 inch in size)
- 3 Tablespoons Sesame Tahini
- 15 oz can coconut milk
- 3-4 lemons
- 1 medium sweet onion (cut into large chunks)
- 2 cloves garlic, finely chopped
- 1/2 tsp fresh, finely chopped ginger
- 1 head cauliflower
- coconut or olive oil
- curry spices: black cardamon, paprika, coriander, cayenne, dry brown mustard, garlic, fennel, fenugreek, turmeric. etc. Neera’s Curry Masala sold at Whole Foods is superb, highly recommend. (FYI: I called the owner and the “other spices” listed on label contain nothing artificial or “bad”, she said it is just a few spices she left out to keep the recipe secret.)
- Saute onions on a low heat (in coconut or olive oil. I use olive because there is already a strong coconut flavor from the milk). Add salt after partially cooked and then cook until caramelized (golden brown in color) and soft. Remove and then “smash” on a cutting board using a fork. Put aside.
- Make tahini sauce by mixing 3 tablespoons tahini with about 1 lemon and about 1/4 cup ice cold water (add water and lemon a little at a time and then wisk with a fork. Keep adding water and lemon a little at a time until it is light in color and slightly liquid in texture. Tip: add more lemon than water for a better flavor)
- Mix tahini sauce above in with the can of coconut milk and about 1/4 cup spices (or to your liking)
- Squeeze in another 1/2-1 lemon (more or less, to your liking)
- Heat on low flame.
- Coat the lamb lightly with the same spice blend used in the sauce, sea salt, and then briefly brown lamb, after about a minute add the garlic and ginger and saute another minute, add a squeeze of lemon (to create liquid) and pour all contents into sauce
- Stir and simmer on a low heat for 1-1.5 hours or until the lamb is soft like butter (can cover later so not to continue reducing). Stir frequently
* Don’t be afraid to add water and/or lemon as it cooks if it is too thick. This dish has a lot of sweetness to it so the acid from the lemon flavors it nicely.
Cut cauliflower into small pieces and boil. Do not let it get too soft, you want to “rice” the cauliflower, not “potato” it. Drain, put back into pot (heat off) add a very small amount of some kind of fat (too much will make it too soft). I use the almond oil for this dish as it keeps the flavor neutral, can use butter, coconut oil, olive, etc. Stir/mash briskly with a pronged utensil until it crumbles.
Pour lamb over cauliflower and enjoy!