The mildest curry paste in the range, the combination of ground almonds, exotic spices and saffron makes a curry fit for a king. Delicious with lamb, chicken or fish. Serve with rice or roti and, if desired, sambols and chutneys. Medium.
Method
Marinate 750g cubed lamb in half a jar Korma Curry Paste. In a heavy pan, heat 1 tablespoon ghee or oil and fry marinated lamb, stirring until browned. Add 1/2 cup water and simmer, covered, till tender. Stir in 250 mls cream. Gravy should be reduced and very thick. Serves 6
Ingredients
A blend of onions, garlic, ginger, canola oil, spices, ground almonds, citric acid and saffron
