As many of you know, I had a much loved downstairs neighbour who passed away earlier this year. She was an Indian Jew and adored sharing her love of Indian food (and food in general!) with me. She was always interested to know what storm I was going to cook up next! She was the one who introduced me to curry paste (not used in this recipe but in many others!) I really miss her, and every time I cook up an Indian dish, I think of her fondly.
1 packet cubed lamb
1 onion. chopped
2 tsp fresh ginger
4 cloves of garlic
1 tbsp coriander seeds
1 tsp cumin
1 tsp cardamom
1 tsp salt
1tsp chili flakes.
2 tbsp tomato paste
8 tbsp alpro soya yoghurt.
6 tbsp coconut cream.
Grind together fresh ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes.
Sauté the onion. Add the spice mix to the onion and stir well. Add the lamb and stir well.
Add tomato paste and 4 tbsp alpro soya yoghurt. Simmer uncovered until the liquid is absorbed.
Add another 4 tbsp yoghurt and the coconut cream.
Cover the pan and simmer over a low heat for 30 - 60 minutes (depending on your preference), stirring occasionally and adding yoghurt and cream if necessary.
For the peas, sauté frozen peas mixed with korma curry paste and tomato paste.
Serve with plain boiled rice.
Abby is an English graphic designer, wife and mother in equal measure. Her food blogs are a coming together of these three dimensions.
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