This Lamb Korma recipe once again balances my need for low carb nutrition with a meal that my non low carb family will eat and enjoy.
Because I would happily eat beef and eggs at every meal, this balance is important. I do most of the cooking in our house and I don't want to have to cook 2 different meals to keep everyone happy.
Once again, this lamb korma recipe uses a spice mix that you can make up in advance to save you a little bit of time come the time to cook it.
Ingredients
Put the paste ingredients into a blender
Blend ingredients together
Soften the onions
Add in the meat, yoghurt and paste
Cook until the meat is browned
Add the cream
Serve
Serve on rice if you prefer
Serves 2 Adults and 2 Children
600g Diced Lamb Leg
1 Large Onion - chopped
1-inch piece of Ginger - sliced
2 Tbsp of Tomato Paste
2 cloves of Garlic
2 Tbsp Homemade Korma Spice Mix
1/2 cup Almonds
25g Butter
1 cup Natural Yoghurt
1 cup Double Cream
Put the almonds, tomato paste, garlic, ginger and spice mix in a small blender and blend together.
Mix the nut and spice blend with the lamb and yoghurt. Cover and place in the fridge for an hour or two.
Melt the butter in a large saucepan over a medium heat until it bubbles (don't let it burn).
Add the onions and cook until they are soft.
Add the chicken and cook until the meat has browned slightly. You'll need to keep stirring this in order to stop it catching in the pan. (I've found that covering it also stops it catching.)
Just before serving, add the double cream, stir through and warm through.
Serve with rice or cauliflower rice. Or, if you're me and not that bothered about cauliflower rice, just eat it without.
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