This is a lovely creamy Korma with great flavours. Buy the lamb readily diced or if you have some time, trimmed shoulder will work too.
Serving Suggestions
Sprinkle over some chopped coriander or basil leaves and serve with basmati rice and salad. Naan bread also goes well with the korma. Nutritional Analysis per Serving
Protein: 34g
Carbohydrates: 60g
Fat: 47g
Iron: 3.1mg
Energy: 779 kcal
Ingredients
1 kg diced shoulder of lamb, well trimmed
1 tablesp. rapeseed oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablesp. fresh root ginger grated
2 teasp. ground cumin
2 teasp. ground coriander
1 fresh chilli, chopped
5-6 cardamom pods, seeded and seeds crushed
1 heaped teasp. turmeric
1 x 400ml tin coconut milk
1 teasp. sugar
Grated rind and juice of 1 lime
225g mushrooms, sliced
2 teasp. cornflour or potato flour dissolved in a little water
2 handful spinach, chopped
Salt and black pepper
To Cook
Heat the oil in a heavy sauce and sauté the onion until golden. Add the garlic, ginger, cumin, coriander, chilli, cardamom and turmeric. Fry gently for 2 minutes. Add the lamb and coat with the onion and spice mixture. Stir in the coconut milk, sugar and lime rind. Cover and simmer for 45 minutes, stirring occasionally or cook in oven, Gas Mark 4, 180°C (350°F) for approximately 1 hour.
Add the mushrooms and the cornflour/potato starch, stir well then return to oven or hob for a further 15 minutes. Then add the spinach and stir well. Add in the lime juice and taste for seasoning.
To Serve:
Chopped coriander or basil leaves
Basmati rice and salad
1 leg of lamb, boned and trimmed, roughly 4-5cm thick
Rind and juice of 1 lemon
2 fresh rosemary stalks, leaves stripped
2 tablesp. of olive oil
3 large garlic cloves, cut into slivers
6 ripe tomatoes, cut into wedges
1 cucumber, peeled, seeded and cubed
1 red onion thinly sliced
Small handful fresh mint leaves
salt and freshly ground black pepper
To Cook
Place the lamb in a large non-metallic dish and sprinkle the lemon rind and half the juice, the rosemary and the garlic slivers on top. Drizzle over half the olive oil and then turn the lamb over a couple of times until the marinade ingredients are evenly distributed. Cover with clingfilm and set aside for 2 hours to allow the flavours to combine or overnight in the fridge is even better.
Preheat the oven to Gas mark 7, 220ºC(450ºF). If the lamb has been chilled overnight, bring it back to room temperature. Then place it skin side up, in a large roasting tin and season with salt and black pepper. Roast the lamb for 20 minutes, then turn it over and roast for another 15 minutes for medium rare.
To make the salad, place the tomatoes, cucumber and red onion in a large bowl. Then tear in the mint leaves. Season to taste and then dress with the remaining olive oil and lemon juice.
When the lamb is cooked, transfer to a warm dish, then leave to rest in a warm place for 10 minutes. Carve into slices and arrange on plates with the tomato and cucumber salad and steam new potatoes.
Following the successful launch of our butcher shops in Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt and Rathmines in Dublin, we are delighted to announce that we are now bringing our craft butchery excellence and expertise to Dunnes Stores at the Pavilions Shopping Centre in Swords, Co Dublin. Our new butcher shop will open it’s doors to the public in early November. We are very excited to be part of what promises to be a really exciting artisan food market with Dunnes Stores. James Whelan Butchers along with Sheridan Cheese Mongers, Baxter & Green and Cafe Sol will bring great excitement to the retail landscape of North County Dublin.
Our specialist craft butcher shop in Swords will allow customers come and see first-hand how we approach our craft. As well as the opportunity to buy and taste our top-quality meat products, customers will be able to see our skilled professional butchers in action in what will be a new food experience in an amazing setting. The new butcher shop promises to be a very exciting destination offering a range of great food under the one roof, with 100 percent focus on delicious, seasonal, Irish food.
I would like to take this opportunity to thank all our customers for their continued support in making James Whelan Butchers so special.
From Pat Whelan and all the team at James Whelan Butchers, we look forward to welcoming and serving you in Swords from November.
We had the great pleasure to host celebrity chef, Neven Maguire to our shop and farm in Clonmel for his new TV series in association with Bord Bia, Nevens Irish Food Trails. In this new series Neven meets a collection of fascinating chefs, craftsmen and food producers who understand the importance of sustainability – Origin Green.
During this episode Neven met with Alistair in Clonmel and Butchery Academy students Sarah and Anthony. He also learned how our award-winning Beef Dripping is made with Trish and visited our farm with Pat Whelan. Neven’s Irish Food Trails airs every Wednesday on RTE 1 at 7.30pm and is also available on the RTE iplayer.
2016 was also fantastic for our team where we saw the first four graduates from the JWB Butcher academy. This was a very proud day for the business and I would like to congratulate Noel Sheehan, Noel Galvin, John McDonald, James Conmy and we look forward to many more qualifications in the years to come. We have created 25 new positions in James Whelan Butchers in 2016 and if this is your first Christmas with us I hope you’re enjoying the experience and settling in.
To those of you who have been with us over the years and helped make James Whelan the great company that it is today, I thank you and appreciate the invaluable knowledge and experience you share with our new recruits.
Earlier this year in London, James Whelan Butchers Clonmel, had their heritage cure ham listed in the ‘Top 50 Foods 2016’ Recognising the quality of the exceptional produce and its distinctive flavour, particularly low in salt the judges commented ‘ that the Tipperary based producer achieved a ‘ beautiful, moist texture with a delicate salting of the ham’
The heritage cure ham, coupled with other products from Whelans, are now stocked in leading food halls around the world. In recognition of Ireland’s growing artisan food culture, the Late Late show on this Friday will feature James Whelan Butchers as part of a group of artisan businesses, showcasing their products. Speaking to the Nationalist this week, Pat Whelan said ‘ it’s a great privilege and honour to be recognised for our work. Tipperary has great heritage in producing fantastic food, The Tipperary Food Producers have showcased local food both nationally and internationally with great pride. This is another great opportunity to tell the world how great Tipperary is’. Be sure to tune in this Friday evening 16th Dec, just after the news.
James Whelan Butchers wish to announce that they will be relocating their butcher shop from Monkstown to their new home in Dunnes Stores, Cornelscourt.
At Cornelscourt you can avail of our brand new store as well as the Dunnes Store better value benefits, free parking and a really exciting new food offering.
Our Monkstown location has allowed us to grow our business substantially for which we are very grateful and we wish to sincerely thank all of the loyal customers who made our time there so special.
We are very excited about this new chapter and look forward to seeing you.
We are delighted to announce that following the successful launch of our butcher shops in Dublin with Avoca Handweavers, we are now bringing our craft butchery excellence and expertise to Dunnes Stores. In August, we opened in Dunnes Stores Swan Centre, Rathmines and on next Wednesday October 5th we open in Cornelscourt. The entire supermarket will include James Whelan Butchers and a number of new additions to include Sheridans Cheese Mongers and Baxter & Greene.
Our specialist craft butcher shop in Cornelscourt, will allow customers come and see first hand how we approach our craft. As well as the opportunity to buy and taste our top quality meat products, customers will be able to see our skilled professional butchers in action in what will be a new food experience for the Irish consumer in an amazing setting.
The new butcher shop in Cornelscourt promises to be very exciting environment offering a range of great food under the one roof with 100 per cent focus on delicious, seasonal, Irish food.
I would like to take this opportunity to thank all our customers for their support in making James Whelan Butchers so special.
From Pat Whelan and all the team at James Whelan Butchers, we look forward to welcoming and serving you in Cornelscourt from next Wednesday October 5th.
Following the successful launch of our butcher shops in Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt and Rathmines in Dublin, we are delighted to announce that we are now bringing our craft butchery excellence and expertise to Dunnes Stores at the Pavilions Shopping Centre in Swords, Co Dublin. Our new butcher shop will open it’s doors to the public in early November. We are very excited to be part of what promises to be a really exciting artisan food market with Dunnes Stores. James Whelan Butchers along with Sheridan Cheese Mongers, Baxter & Green and Cafe Sol will bring great excitement to the retail landscape of North County Dublin.
2016 was also fantastic for our team where we saw the first four graduates from the JWB Butcher academy. This was a very proud day for the business and I would like to congratulate Noel Sheehan, Noel Galvin, John McDonald, James Conmy and we look forward to many more qualifications in the years to come. We have created 25 new positions in James Whelan Butchers in 2016 and if this is your first Christmas with us I hope you’re enjoying the experience and settling in.
Earlier this year in London, James Whelan Butchers Clonmel, had their heritage cure ham listed in the ‘Top 50 Foods 2016’ Recognising the quality of the exceptional produce and its distinctive flavour, particularly low in salt the judges commented ‘ that the Tipperary based producer achieved a ‘ beautiful, moist texture with a delicate salting of the ham’
