South Indian Lamb Korma Masala Medium (250g)
Medium
$0.44 per serve (50 serves)
AUD $22
$0.44 per serve (50 serves)
Out of stock
This Korma is traditionally cooked with Lamb, featuring a coconut milk and yoghurt sauce.
This curry is also excellent used with chicken and beef and can be heated up using chilli or option of adding a little more of the curry blend.
It also makes an excellent meat and vegetable curry.
This 250g jar will cook with approximately 9kg of meat, vegetables or seafood – 45 servings.
Tags: Beef, Chicken, Coconut, Earthy & Warm, Gluten Free, Lamb, Rich & Savoury, Vegan, Vegetable, Vegetarian, Yoghurt
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 79kJ | 1570kJ |
| Protein | 0.7g | 13.8g |
| Fat, total | 0.9g | 17.9g |
| — saturated | 0.1g | 1.2g |
| Carbohydrate | 1.5g | 29.4g |
| — sugars | 0.4g | 8.8g |
| Sodium | 5mg | 97mg |
Coriander Seed, Cumin Seed, Turmeric, Black Pepper, Black Mustard Seed, Chilli Powder, Black Cardamom, Cloves, Green Cardamom Seed, Nutmeg
Ingredients
- 1/4 cup oil or ghee
- 1 handful of curry leaves (optional)
- 1 onion, sliced
- 6 Garlic cloves
- 2 inches Ginger root
- 2 green Chillies.
- 1kg lamb sliced
- 2-3tbsp South Indian Lamb Korma Masala
- 1 cup of thick coconut cream or 1/2 cup grated fresh coconut (ground to a fine paste)
- 1 cup thick yoghurt
- salt and chilli powder to taste
Method
- Heat the oil and add the curry leaves (fry for 30 sec), then add the onions, garlic, ginger and green chillies and fry until soft.
- Add the South Indian Lamb Korma Masala to the pan and fry gently until aromatic.
- Add the meat and seal quickly on high heat.
- Add the coconut cream/coconut paste and yoghurt and cook until the meat is tender and the oil comes to the top and the curry has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
- This curry is best used for lamb, beef or chicken (vegetables can also be used as long as they are cooked with lamb or chicken).
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