Lamb Korma Mild
Contents : coriander, cumin, cardamom, chilli, cloves, cinnamon & ginger
Small – Serves 2
- 500g diced lamb
1 tablespoon, plain thick yoghurt
1 medium onion
1 garlic clove, crushed
2 cm piece of ginger, grated
2/3 tablespoon of grated coconut
8g cashew nuts
Large – Serves 6
- 1 ½ kg diced lamb
2 tablespoons, of plain thick yoghurt
4 garlic cloves, crushed
5cm piece of ginger, grated
2 tablespoons, of grated coconut
25 g cashew nuts
Put the meat in a bowl, add the yoghurt and mix to coat thoroughly. Finely chop the garlic, ginger and onions. Combine ½ the finely chopped onion, garlic, ginger, coconut, cashew nuts and SpiceBlendz Lamb Korma spice mix with 2/3 of a cup of water.
Heat the oil and add the remaining onion and fry until lightly browned. Pour in the combined spice paste, and cook over low heat for 1 minute or until sauce thickens. Add the lamb and the yoghurt and slowly bring to the boil. Cover tightly and simmer for 1 ½ hours, or until the lamb is very tender. Stir the meat occasionally.
Serving Suggestion – Our Lamb Korma is complimented with rice, mango chutney and naan bread.