Price:
How to Prepare this Korma
1 Sweat onions in the butter in large or saucepan.
2 Turn the heat up to medium, add the garlic & ginger. Stir
for a couple of mins.
3 Add this pack and stir for a minute.
4 Turn heat up, add tomatoes & sugar. Stir and reduce the
mixture for approx. 5 minutes.
5 Add the coconut milk, stir thoroughly and reduce by half.
6 Add the meat and the yoghurt and cook until tender
(approx. 2 hours). Simple!
Serving suggestion:
Sprinkle with freshly chopped coriander
and serve with Indian Basmati rice.
Alternative suggestions:
Try replacing the lamb with 2lbs of
chicken breast cut into mouth-size pieces, but remember to
only cook it for about 30 minutes otherwise the chicken
will be really tough. Fish could also be used instead of lamb.
Monkfish is recommended as it has a firmer texture. Again,
remember to only just cook the fish. This could take as little
as 15 to 20 minutes.
