The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Lamb korma


Korma curry came about during the Mughul Empire in India. It's usually a mild curry, although some versions include Kashmiri chilli to add a little heat, which we've done here. Our version starts with chaunk, a mixture of onions, ginger and spices slowly cooked in ghee, and we finish the dish with a paste made with almonds, coconut flesh and poppy seeds to flavour and thicken the gravy. We've used lamb neck here for its full flavour and served it with lacha, a raw onion salad, for a nice clean lift to the dish.

You'll need

100 ml ghee 1.6 kg lamb neck, cut into 7cm pieces onions, finely chopped 80 gm ginger, coarsely chopped 5 garlic cloves, coarsely chopped 1 piece cassia bark 1½ tbsp garam masala 1 tbsp ground ginger 1 tbsp each coriander and cumin seeds, coarsely ground 2-3 tsp ground Kashmiri chilli, or to taste (see note) 1 tsp ground turmeric 200 gm plain yoghurt, plus extra to serve To serve: diced cucumber To serve: curry leaves (optional)   Nut paste 60 gm blanched almonds 50 gm finely grated coconut flesh 3 tsp white poppy seeds   Pilau 2 tbsp ghee 4 golden shallots, thinly sliced 6 fresh curry leaves 2 garlic cloves, crushed 4 cardamom pods, bruised 1 piece cassia bark Large pinch of saffron threads 400 gm basmati rice, rinsed 750 ml (3 cups) chicken stock   Onion lacha 1 Spanish onion, diced Juice of 1 lime 3-4 small green chillies, or to taste

Method

  • 01
  • Heat 1 tbsp ghee in a large wide saucepan over high heat. Season lamb neck well, then add to pan in batches and brown all over (5-7 minutes). Transfer to a plate.
  • 02
  • Process onion, ginger and garlic in a food processor until finely chopped. Heat remaining ghee in the pan over medium heat, add onion mixture and cassia, and stir until very tender and starting to caramelise (20-25 minutes). Increase heat to high, add spices and stir continuously until fragrant (3-4 minutes). Return lamb to pan, stir to coat and add 1 litre water, season to taste and bring to a simmer. Reduce heat to low and simmer half-covered with a lid, stirring occasionally, until lamb is very tender and sauce is reduced to just cover meat (2-2¼ hours; add a splash of water if necessary during cooking). Remove lamb and set aside loosely covered with foil to keep warm.
  • 03
  • For nut paste, meanwhile, preheat oven to 180C and roast almonds on an oven tray until toasted and golden (10-12 minutes). Cool briefly, then pound with a mortar and pestle with coconut flesh and poppy seeds until smooth, adding 2-3 tbsp of oil from the lamb sauce one at a time to help form a paste. Add to lamb with yoghurt, season well to taste and stir occasionally over a very low heat until sauce is thickened (20-30 minutes).
  • 04
  • Meanwhile, for pilau, heat ghee in a large ovenproof saucepan over medium-high heat, add shallots and stir until fragrant and golden (about 5 minutes), then add curry leaves, garlic and spices, and stir until fragrant (1 minute). Add rice and stir until well combined (1 minute), add chicken stock and bring to a simmer, stirring occasionally, then cover with a lid, transfer to oven and bake until rice is tender and liquid is absorbed (15-20 minutes).
  • 05
  • For onion lacha, toss onion, lime juice, chillies and a large pinch each of salt and ground white pepper in a bowl and set aside for flavours to develop (2 minutes).
  • 06
  • Scatter korma with extra curry leaves and serve with pilau, onion lacha and yoghurt topped with cucumber and ground black pepper to taste.

Note Ground Kashmiri chilli are available from Indian grocers and online from herbies.com.au.


At A Glance

  • Serves 6 - 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-bodied traditional Aussie shiraz cabernet blend.

Featured in

Jul 2015

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×