Indian Korma Curry

A delicious and quick variation on the traditional curry

India

Main course
2 persons
25
Mild

Korma curry is a traditional, mild Indian recipe heavily influenced by cooking styles from Persia and Afghanistan. Korma originally comes from the nooden of India and means stew. This lightly spiced dish is mild in flavor and is therefore great for children or those who like less spicy dishes.

Ingredients

- 150 g Thai Hom Mali Jasmine Rice

- 1 tbsp Rice Oil

- 1/2 jar Korma Curry Paste

2 tbsp. Raisins

150 g Full Fat Yoghurt

1/2 tsp. Salt

1/4 tsp. Cayenne pepper

1/2 tsp. Fresh coriander sliced

300 g Leg of Lamb boneless: diced

Preparation method for Indian Korma Curry

Bring 300ml of water to the boil with a little salt and cook the rice for about 10 minutes. Leave the rice to simmer for another 5 minutes in the pan.
Rinse the raisons in hot water and then mix through the rice.
Mix the yoghurt with salt, pepper and coriander.
Heat the oil in a small saucepan and sear the meat on a high temperature.
Add the spice paste and allow simmering for about 15 minutes.
Serve the lamb with the rice and yoghurt dip.