Lamb Korma Shiraz Masala Medium (240g)
AUD $22
Out of stock
This is a medium heat Lamb Korma cooked with yoghurt, fruit and nuts. It can be cooked with lamb, beef or chicken, with vegetables and potatoes.
This 240g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 72kJ | 1440kJ |
| Protein | 0.6g | 12.3g |
| Fat, total | 0.7g | 14.5g |
| — saturated | 0.1g | 1.5g |
| Carbohydrate | 1.3g | 26g |
| — sugars | 0.6g | 12.8g |
| Sodium | 11mg | 227mg |
Coriander Seed, Chilli Powder, Paprika, Black Pepper, Turmeric, Green Cardamom Seed
Ingredients
- 6 tbsp butter/ghee (90 g)
- 12 g whole blanched almonds
- 12 g pistachio kernels
- 12 g raisins
- 12 g diced apricots (soaked)
- 1 medium onion, finely chopped
- 2 tsp ginger, finely chopped (2 tsp ginger paste)
- 2 tbsp Lamb Korma Shiraz Curry Masala
- 750 g (1.7 lb) Lamb, diced
- 2 cups Greek yoghurt or full cream sour cream
- Salt to taste
- 4 eggs hard boiled, shelled and halved (for garnish)
- 1/4 cup finely chopped fresh coriander (for garnish)
Method
Melt the ghee, add the almonds and pistachios and fry gently until lightly browned, remove from the pan and set aside. Add the raisins and apricots and fry gently until the raisins puff up, remove from the pan and set aside with the nuts.
Add to the pan the onion and ginger, sauté until the onion is soft.
Lower heat, add the Lamb Korma Shiraz Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the lamb and seal well. Add the yoghurt/sour cream and salt. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Add the fried fruit and nuts, salt to taste, stir well.
Serve with rice or Pulao (North Indian fragranced rice). Garnish with the halved hard boiled eggs and fresh coriander.
Reviews (2)
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Jacob –
This curry is a little more involved to prepare than a lot of the others however it is worth the extra effort. I’ve only made it with lamb, I suppose you could use beef if you wanted. It is about 37/100 on my heat scale, (I did accidentally add a bit to much curry powder but It works out). No single flavour overpowers but they mix well and give a fairly authentic (not that I would know but more authentic than the overpriced stuff at [REDACTED]. Good value and my wife says I can make it for her when I do something that gets her mad, I guess I should probably get a catering size pack.
Shawn –
I make this with my leftover roast lamb and it is amazing. The family make sure I do huge roasts so there is heaps to use in the curry. Brilliant that night and better the next day.