Korma

I have always loved the hot and spicy curries my father used to cook for us but as I have ventured into curries of a different kind, korma is fast becoming a favourite. I am in heaven over the mixture of spices, nuts and yoghurt and love it using meat and as a vegetable dish - especially cauliflower. Enjoy x

IMAGE: SPICE CRAVINGS

INGREDIENTS

2 onions, chopped

2cm ginger, peeled and roughly chopped

6 garlic cloves, peeled and roughly chopped

¼ cup ghee or vegetable oil

2tbsp Salivate! Korma Blend

1.5 kg chicken thighs, lamb neck or vegetables, cut into 5 cm cubes

sea salt & black pepper, to taste

200 g plain yoghurt, plus extra to serve

coarsely chopped coriander leaves, to serve

Nut paste

60 g blanched almonds

50 g shredded coconut

3 tsp white poppy seeds 

METHOD

• Place the onion, ginger and garlic in a food processor and blitz to form a paste.

• Place the ghee or oil in a heavy-based saucepan over medium heat. Add the onion mixture and cook, stirring regularly until it becomes very soft and starts to caramelise. Increase the heat to high, add the spice blend stirring continuously until fragrant.

• Add the meat to the pan and cook, stirring regularly for 5-7 minutes or until browned all over. If you are using vegetables just cook for a few minutes. Add 1 litre of water and bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally for 2 -2 ½hours or until the meat or vegetables are tender and the sauce is reduced just enough to cover the meat/vegies. Add a splash of water during cooking if necessary.

• Meanwhile, for the nut paste place the almonds in a pan and dry fry them until golden. Cool briefly, then place in a mortar and pestle or a small food processor with the coconut and poppy seeds a little ghee or oil and pound until smooth.

• Stir the nut paste and yoghurt into your korma, check the seasoning and stir over very low heat for 10 minutes or until the sauce has thickened. Scatter with chopped coriander and serve with steamed basmati rice.