This is a medium heat Lamb curry cooked with yoghurt and fruit and nut. Can be cooked with lamb, beef or chicken with vegetables and potatoes.
Lamb Korma Shiraz
85g ghee, 12g whole blanched almonds, 12g pistachio kernels, 12g raisins, 12g diced apricots (soaked), 100g finely chopped onions, 20g finely chopped ginger, 2 ½ tbsp (30g) Lamb Korma Shiraz Masala, 750g diced lamb, 2 cups Greek yoghurt or 2 cups full cream sour cream, salt to taste, 4 eggs hard boiled, shelled and halved, ¼ cup finely chopped fresh coriander.
In a pan melt the ghee, add the almonds and pistachios and fry gently until lightly browned, remove from the pan and set aside. Add the raisins and apricots and fry gently until the raisins puff up and then remove from the pan and set aside with the nuts. Add to the pan the onion and ginger frying gently until golden. Lower the heat and add the Lamb Korma Shiraz Masala and fry until aromatic. Turn the heat up and add the lamb to the pan and fry the meat until brown stirring well. Add the yoghurt/sour cream and stir well. Bring to the boil and turn down to simmer, cover the pan and cook until the lamb is tender. Add the fried fruit and nuts, salt to taste, stir well and if required, increase the heat to simmer and reduce the liquid. Serve with rice or Pulao (North Indian fragranced rice). Garnish with the halved hard boiled eggs and fresh coriander. This curry is best cooked with chicken, lamb and vegetables or potatoes with the meat if desired. Not suitable (for best results) with beef or fish.
100% Pure ground spices