Jen's Mum's famous Korma curry, ready in 45 minutes. Jen often hosts cooking classes at Riverside Kitchen, and this curry is a firm favourite. You may need to adjust the quantities slightly depending on how many you are cooking for.
250-300g lamb, chicken or vegetables
1 1/2 Tbsp Jen's Mum's Korma
2 Tbsp yoghurt (or dairy free yoghurt)*
4 Tbsp oil*
1 medium onion, finely sliced
1 tsp crushed garlic
1/2 tsp ginger, grated
200ml coconut milk*
Juice of one lemon
Fresh coriander to garnish
*may not be included in your Riverside Market Box
Marinate lamb with two tablespoons of yoghurt.
Heat oil and fry onions until golden. Drain and add to the lamb.
In the same oil saute crushed garlic and grated ginger for a minute.
Then add 1 1/2 tablespoons of Jen's Mum's Korma curry powder and mix well.
Add the marinated lamb mixture and stir for two minutes.
Add the coconut milk and the juice of one lemon. Bring to a gentle boil and simmer, stirring occasionally.
Cook until the meat is tender and the curry has thickened. Add a little hot water if needed.
Adjust the seasoning to taste and garnish with fresh coriander. Serve with rice or naan bread.