Shahi Korma (Kris Dhillon)

Taken from the curry secret by Kris Dhillon (copyright)

re-printed with permission

Shahi Korma

This is a delicious creamy lamb dish.

Serves 3-4.

Preparation and cooking time: 15 minutes.

4 tablespoon vegetable oil

¾ pint (425ml or three cups) curry sauce

1 lb (425g) cooked lamb

2 tablespoon cashew nuts roughly chopped

1½ teaspoon salt

¼ teaspoon yellow food colouring

½ teaspoon garam masala

1 teaspoon ground cummin

¼ pint (150ml or one cup) single cream

2 teaspoon finely chopped green coriander

Heat the oil in a large, deep frying pan and add to it the curry sauce. Bring to the boil on a high heat.

Without turning down the heat, put in the lamb, cashew nuts, salt, and food colouring. Stir, and cook for five minutes or so stirring frequently.

Turn down the heat slightly and cook for a further five minutes. Sir in the garam masala and ground cummin.

Now stir in the cream and heat gently for 4-5 minutes, stirring all the time.

Serve sprinkled with green coriander.