This is the superior, much more flavoursome Hyderbadi version of the dish, not the better known Northern Indian, Moghlai style, and so uses coconut milk rather than cream and almonds for the sweetness and richness. The spices are so fresh, they just cut straight through - the black pepper and fresh ginger add a gorgeously subtle kick to the dish. It comes from the opulent palaces of the wealthy Niwabs to your plate via our sachet!
Made in Ireland.
Recipe on sachet developed by Green Saffron (Serves 4-6 people)
500g/1lb onions, peeled, sliced
30g/1oz butter, clarified butter or 3 tblsp vegetable oil
8 cloves garlic, chopped or blitzed
60g or 2 fat inches ginger, grated or blitzed
400ml, 14floz or 1 tin coconut milk
200ml, 7floz or ½ tin tomatoes, chopped
1 tblsp sugar (optional)
750g/1½lb stewing lamb, chicken or fish cut into bite-size chunks
200ml, 7floz natural plain yoghurt,
Fresh coriander, finely chopped
How to make your meal:
1. Gently sweat the onions in the ghee, butter (or clarified butter/oil) in a large casserole dish or saucepan.
2. Turn the heat up to medium, add the garlic and ginger and stir for a couple of minutes.
3. Next, add the packet of Korma Spice Mix and stir for a minute or so.
4. Turn the heat up a bit more before adding the tomatoes and sugar, stir and reduce the mixture for approx. 5 minutes.
5. Add the coconut milk, stir thoroughly and allow to reduce by half.
6. Add the meat and the yoghurt and cook slowly until tender (approx. 2 hours)…simple!
Sprinkle with freshly chopped coriander and serve with Indian Basmati rice
Try replacing the lamb with 2lbs of chicken breast cut into mouth-size pieces, but remember to only cook it for about 30 minutes otherwise the chicken will be really tough. Fish could also be used instead of lamb. Monkfish is recommended as it has a firmer texture. Again, remember to only just cook the fish. This could take as little as 15 to 20 minutes.