Korma Recipe: just 3 steps on your culinary journey….
This paste is made of warming spices such as mace, cinnamon, coriander and cumin combined with yogurt for a luxurious celebratory dish.
1 pouch of Pestle Korma Paste
500g diced lamb, firm fish or vegetables
1 heaped tbsp yogurt (dairy or non dairy)
1. Add paste and water to pan and bring to a gentle simmer for 5 minutes before adding meat, fish or vegetable
2. Loosely cover and cook until tender (lamb – 60 minutes & fish and veg for 20 minutes)
3. Remove from heat, then gently stir through the yogurt
Useful tips: Stir frequently and add water if sauce thickens too quickly. Allow to cool slightly before adding cream and butter.
Alternative uses: This paste makes an incredible marinade for kebabs or slow roasted lamb – simply mix paste with 1 tbsp yogurt and marinade for 4-24 hours before cooking.
Nutritional info per 100g: Energy – 708kj / 169kcal, Fat – 9.1g, Saturated Fat – 1.2g, Carbohydrate – 17.6g, Protein – 2.5g, Sugars – 12.9g, Salt – 2.8g. Suitable for vegetarians, vegans and contains no gluten.