Quick & Easy

Lamb korma

World Table cookbook, ACP Books

4
45M

Ingredients

Method

1.Blend or process nuts until finely ground.
2.Heat 2 tablespoons of the ghee in large saucepan; cook lamb, in batches, until browned.
3.Heat remaining ghee in same pan; cook onion, garlic and ginger, stirring, until onion softens. Add ground nuts, seeds and paste; cook, stirring, until fragrant.
4.Return lamb to pan with stock and cream; simmer, uncovered, about 15 minutes or until sauce thickens slightly. Serve korma accompanied by yoghurt.

You can use a 300ml carton of cream in this recipe.

Note

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