Lamb Korma

Korma is a very popular mild curry. Our version is also very tasty

Serves 4 (Estimated) Rating 3 (1-5)

Prep Time 10 Minutes Cooking Time 60 Minutes

May contain milk May contain nuts

7 tablespoon vegetable oil
8 tablespoons masala gravy (see recipe)
1 teaspoon ground turmeric
1 teaspoon salt
1kg diced lamb
850ml Curry Sauce (see recipe)
2 Onions sliced
75g chopped cashew nuts
1 teaspoon salt
1/4 teaspoon yellow food colouring
3 teaspoon Garam Masala
3 teaspoon ground cumin
280ml Single cream
Gently heat 3 tablespoons oil
Add the masala gravy turmeric and salt stir until it starts to brown.
Add the cubed lamb and simmer gently with the lid on for 25-30 minutes.
Once cooked drain off the sediment.
You can freeze the lamb at this stage keep it in the fridge for 3-4 days or use it straight away.
Heat the remaining oil and fry the sliced onion 5 minutes.
Now add the meat mixture nuts salt and food colouring.
Cook for 10 minutes making sure all the lamb is evenly coloured.
Stir in the Garam Masala and ground cumin and cook for another 5 minutes.
Remove from the heat and Stir in the cream.