Lamb Korma

Serves 4

You Will Need:

1/3 cup of Almonds (blanched and ground)

3 tablespoons of Ghee

800g of lamb (cubed or strips)

1 Large Brown Onion (sliced thinly)

2 cloves of Garlic (diced finely)

2cms of Fresh Ginger (diced finely)

1/2 Cup of Korma Paste

1/2 Cup of Chicken Stock or Broth

300mls of Cream

Yoghurt (for a side)

Fry Pan

Coffee Grinder (to grind almonds)

Wooden Spoon (for stirring)

-Grind your almonds in a coffee/nut/spice/herb grinder.

-Heat 2 Tablespoons of ghee in a frying pan. Cook lamb until browned, remove from pan.

-Add remaining ghee to pan and cook onion, ginger and garlic until onion softens.

-Add nuts and korma paste to the pan with the onion etc, and stir until fragrant.

-Place the lamb back in the pan along with the cream and stock/broth.

-Simmer uncovered for approx 15 minutes or until sauce thickens slightly.

-Serve Korma accompanied by yoghurt with a side of rice (optional).