Kormas are one of the all time Indian restaurant favourites. A delicately spiced dish, flavoured with coconut, ground almonds and fresh cream. This richly aromatic dish, of which there are many variations, was created by the Moguls. In India this has always been one of the most popular dishes to entertain guests with.

Ingredients:

4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 Clove garlic (crushed and chopped)
1 teaspoon Special Spice Mixture
3 pinches Salt plus 1 tablespoon of sugar
4 tablespoons Basic Curry Sauce
1 tablespoon Coconut Powder
1 tablespoon Ground almonds
1 portion Lamb (pre cooked)
4 tablespoons Single cream
1/2 teaspoon Turmeric (for colour)
1/2 tablespoon Chopped coriander leaves

Directions:

Heat the oil in a frying pan, add the pepper and when it sizzles add the special spice mixture and salt. Stir for a few seconds before adding the basic curry sauce. Keep stirring as you add the coconut and ground almonds.

Add the cooked lamb and simmer for two minutes. Add the single cream and turmeric. Stir well and make sure the lamb is thoroughly heated.

Add the chopped coriander leaves and serve.