Lamb Korma

Ingredients:

Serves: 10

1.5g diced lamb (leg, preferably)

1 onions

1 jar Charmaine Solomon’s Korma Curry Paste

½ cup water

1 Tbpsn ghee

1 cup of cream

To serve: 125g plain yoghurt or fresh coriander to serve

Method:

Heat the ghee and/or oil in a large heavy-bottomed saucepan. Finely slice the onion and cook until soft and golden. Add the Korma Curry Mix and cook, stirring, until the oil starts to separate.

Add water and cook until the liquid has evaporated, then add the lamb (vegetables if using instead of meat). Stir thoroughly to ensure the lamb (vegetables) are well coated with the spice mix.

Add the cream. Ensure the heat is low, cover, and leave to simmer for at least an hour, until the lamb is tender. Make sure that the mixture doesn't boil, and stir now and then. Simmer uncovered until the curry is thick.

When you're ready to serve, stir through some coriander and yoghurt. Serve with rice (and perhaps some hot Reuben Solomon Harissa Relish).