Korma is a popular choice of the 'khansamas' (cooks) of India. The Korma simmer sauce is mild in flavour, featuring piquant spices and thickened with cashew, almonds, coconut and yoghurt.
Ingredients
1 tbsp vegetable oil
1kg diced lamb (large chunks)
Passage to India Korma Simmer Sauce
½ cup natural yoghurt, plus extra to serve
500g (2 Cups) of Basmati rice
Red onion and herbs to garnish (optional)
Method
Cook lamb in 2 batches in a hot, oiled pan.
Add the Korma simmer sauce and stir until bubbling.
Turn heat down to low and simmer until meat is tender (approximately 10 minutes). Stir through yoghurt. Simmer for another five minutes.
