Ingredients

• 1 tbsp. vegetable oil

• 1 lb. stewing lamb or chicken parts cut up.

• 1 turnip peeled, cut into cubes

• 1 cup carrot or squash in squares

• 1 onion diced

• 2 tbsp. Himalaya Gourmet Korma Masala

• 1 cup water       

• 1/4 cup unsweetened coconut/nut milk or 1/2 cup natural yogurt

Method:

In a large pan, heat 2 tbsp. of vegetable oil over medium heat.  Add meat.  When well browned, drain fat.  Add onion, vegetables and Himalaya Gourmet Korma

Masala.

Add water. Cover and lower heat. Let simmer for 20 minutes until the lamb is tender. Add coconut milk or yogurt and some more water if sauce becomes too dense. Add salt to taste. Simmer for 2 minutes. Serve with toast or over rice.            

Tip:   The adition of nut paste such as almonds or cashews imparts a nice flavour to korma. A good substitute for yogurt.

Serves 4

CHICKEN KORMA

Ingredients:

• 2 tablespoons vegetable oil

• 2 chicken breasts, cut in pieces

• 2 cups mixed vegetables such as onions, green or red peppers

• 2 tbsp Himalaya Gourmet Korma Masala

• 1/2 cup stock or water

• 1/2 cup coconut milk/yogurt

Method:

In a pan, heat vegetable oil over medium heat. Add chicken and brown for 5 minutes.   Add Himalaya Gourmet Korma masala. Stir.

Add peppers and onions and salt to taste. Now add stock or water. Cover and simmer over low heat about 5 mins.  Add  coconut milk/yogurt.

Serve on a bed of potatoes.

Serves 4

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Tip: Never boil coconut milk or yogurt as it curdles.