Lamb Korma

Updated: 25 June 2012 | Author: Bulla Dairy Foods

Good Korma guaranteed

Method (pre-heat oven 180c)

  1. Heat oil in a large saucepan and fry onions and garlic until well browned.
  2. Add the curry paste and cook stirring 1 minute. Remove from the pan and set aside.
  3. Heat pan over a high heat and brown lamb well, a little at a time.
  4. Return the onions and curry paste to the pan and gradually stir in the chicken stock.
  5. Simmer over a low heat 30 minutes until meat is tender. Stir in Bulla Crème Fraîche and simmer for a further 10 minutes.
  6. Stir in the finely chopped cashews.
  7. Serve hot with a dollop of Bulla Crème Fraîche and chopped roasted cashew nuts and steamed basmati rice.
Lamb Korma

Ingredients (serves 4-6)

  • 2 tsbp oil
  • 2 cloves garlic
  • 2 onions, roughly chopped
  • ½ cup Korma curry paste
  • 1kg lean diced lamb
  • 1 cup chicken stock
  • 200ml Bulla Crème Fraîche
  • ½ cup cashews, finely chopped
  • 100ml Bulla Crème Fraîche to garnish
  • 100g roasted cashews
  •  Steamed Basmati rice to serve

Chicken thigh or diced lean beef maybe used in place of lamb.

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