Recipes

1. Add the Lamb Korma Paste to a pan, add the meat and seal on high heat, stir well.
2. Add the coconut cream, tomatoes and enough water to make gravy to cook.
3. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
4. Serve the curry with rice, Naan bread, yoghurt and chutney.

Vegan Option (as pictured)

Dietary: Vegan & gluten free

Total Time: 30 minutes
Cook Time: 15-25 minutes
Prep Time: 5 minutes
Makes: 2-4 serves

Ingredients:
2 tablespoons Mudgeeraba Spices and Curry Blends Lamb Korma Masala Paste Medium (280g)
500g vegetables of your choice (we used pumpkin and potato)
1/2 cup coconut cream
200 grams tomatoes or tomato puree

To Serve:
400g canned chickpeas, drained and rinsed
Lime wedges
Fresh mint leaves
Flaked almonds

Method:
Add the Lamb Korma Paste to a large frying pan and stir for a minute over a medium temperature.
Add the diced vegetables of your choice and continue to stir until all vegetables are coated in the curry paste.
Pour in the coconut cream, tomatoes and enough water to make gravy to cook.
Bring to the boil, and cook simmering until the vegetables are tender and the liquid has reduced to a thick gravy