Coriander Seed, Cumin Seed, Turmeric, Black Pepper, Black Mustard Seed, Chilli Powder, Black Cardamom, Cloves, Green Cardamom Seed, Nutmeg.
This Lamb Korma is traditionally cooked with lamb featuring a coconut milk and yoghurt sauce. This curry is also excellent used with chicken and beef and can be heated up using chilli or option of adding a little more of the curry blend with this curry in particular. Also makes an excellent meat and vegetable curry.
South Indian Lamb Korma
1kg lamb sliced, 2-3tbsp South Indian Lamb Korma Masala, 1 cup of thick coconut cream or 1/2 cup grated fresh coconut (ground to a fine paste), 1 onion sliced, curry leaves (optional), 1 cup thick yoghurt, 1/4 cup oil or ghee, salt and chilli powder to taste, 6 cloves garlic, 2 inches ginger, 2 green chillies.
Heat the oil and add the curry leaves, then add the onions, garlic and ginger. Add the South Indian Lamb Korma blend. Fry well on low heat and add the meat and brown well. Add the coconut cream and yoghurt and cook unti the meat is tender. Reduce the gravy down by simmering without the lid on until thick.