Flour & Oil Korma
This is a great weeknight dish to try with chicken, and is ready before you know it. Try it with beef or lamb when you have time, and get ready to be blown away! Yumminess. And as a bonus, there are always leftovers.
Equipment
- 1 heavy based pot
- 1 blender
Ingredients
- ¼ cup neutral oil
- 1 kg cubed beef/lamb/chicken any cut will do. I have used stewing beef, and still been pleased. What ever meat you use, cut into 2cm x 2cm blocks
- 2 large sliced onions
- ½ cup full cream yogurt
- 2 medium sized tomatoes
- 4 medium sized potatoes optional ±2cm by 2cm cubes
- 1 handful chopped fresh mint
- 1 handful chopped fresh coriander
- 1 Flour & Oil Korma Spice Pocket
Instructions
- In a heavy based, add oil, until it covers the bottom with oil. Add your sliced onions, and fry until golden and fragrant. Set aside
- In the same pot, add your whole spices from the top of the spice pocket, and stir fry for 30 seconds.
- Add your meat to the whole spices and mix
- Add the powdered spices to the meat, and mix thoroughly. Allow to cook on medium high heat, covered for 30 mins (beef/lamb) or 10 mins for chicken
- While that is cooking, blend your fried onions, yogurt, tomatoes, mint and coriander together.
- After the meat has cooked for the allotted time, pour over the blended mixture, and mix well into the meat. Allow to cook on a medium-heat for 1h beef/lamb or 20 minutes for chicken.
- If adding potatoes, add and cook for another 30 minutes for beef/lamb or 10 minutes for chicken.
Notes
