You’ll need: 500g diced lamb, 250ml water, 1 heaped tbsp yogurt (dairy or non dairy)
Useful tips: Stir frequently and add water if sauce thickens too quickly, Remove lid for last 10 minutes of cooking time. Allow to cool for a few minutes before adding yogurt to avoid splitting.
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.
The famous ‘Brindian’ Korma, safe for even the novice to try - a perfect marketing tactic for restaurants to create a range to suit all heat palates. This sweet, creamy curry made with coconut milk or cream is a firm favourite but the British version couldn’t be further from its origins.
Korma is an adaptation on the Urdu name Qorma, meaning ‘to braise’ - the dish originates from Moghul rulers and can be traced back as a banquet dish in the 16th century. This curry is rich, can be served alongside various meats or vegetables and would usually be medium heat but can vary. Said to have been served at the inauguration of the Taj Mahal by Shah Jahan, this dish now has many variations and styles across the subcontinent.
This paste is made of warming spices such as mace, cinnamon, coriander and cumin combined with yogurt for a luxurious celebratory dish.