Khormya (Spiced Lamb with Yoghurt) is a traditional Kazakhstani recipe for a classic dish of lamb meat cooked in yoghurt with ginger, garlic, almonds and spices that is the equivalent of the more familiar Indian korma. The full recipe is presented here and I hope you enjoy this classic Kazakhstani version of: Spiced Lamb with Yoghurt (Khormya).
In a blender (or pestle and mortar) combine half the onion with the ginger, chillies, cloves, coriander, cinnamon, cardamom, garlic and 120ml water. Render to a purée and set aside. In the meantime, grind together the saffron and the boiling water and set aside to soak for at least 30 minutes.
Now heat the melted butter in a large pan and use to fry the remaining onion until golden brown (about 10 minutes). Add the onion and spice purée and continue cooking for a further 5 minutes, stirring constantly.
Season with salt, reduce the heat and continue cooking until the mixture begins to dry up then add the lamb and saffron water. Stir well to combine then reduce the heat to low and cook for 10 minutes before adding the yoghurt. Stir to combine then cover and simmer gently for 45 minutes, stirring every few minutes.
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