Lamb Korma

Ingredients:

1 Mishra’s Curry Cube

300g diced lamb

I onion, pureed

2 tsp garlic and ginger paste

2 tbsp oil

1 medium ripe tomato, finely chopped

½ cup of yogurt

1 cup of cream

A handful of mixed dry fruits

½ cup water

Chopped fresh coriander for garnish, optional

Step one

Heat the oil in a heavy-based medium-sized pan, then add the onion, garlic and ginger and cook over a medium heat, stirring often, until the paste is golden brown.

Step two

Add the Curry Cube and stir to mix it in with the onion, cook for about 1 minute. Add the chopped tomato and yogurt, stir to mix, then cook for 2 - 3 minutes before adding the meat to the pan. Stir to coat the meat in the mixture, then add the water and mix thoroughly.

Step three

Bring to the boil, then reduce to a simmer and cook for about 30 minutes, adding the dry fruits and cream.  Cook for another 20 minutes (without allowing the mixture to boil) or until the meat is cooked and tender. Add salt to taste.

Step four

just before serving, sprinkle over the chopped coriander if using, and serve hot. Goes well with rice and Indian breads.

Note: If you prefer to use chicken instead of lamb, it will take less time to cook.