Lamb Korma

Prep time: 3 hours Cooking time: 50 minutes Serves: 2

• 3 cups lamb, deboned and cubed
• 3 tablespoons (45ml) oil
• 3 garlic cloves, crushed
• 1 teaspoon grated fresh ginger
• ½ cup almond nuts
• 1 fresh chilli
• 1 tablespoon garam masala
• 1 tablespoon tomato paste
• 2 cups (500ml) cream
• Handful fresh curry leaves
• ½ cup (125ml) water
• Salt and pepper
• Sliced almond nuts, for serving

1. In a large bowl, mix meat, nuts, chilli, garam masala, tomato paste and cream. Cover and marinade for 2–3 hours.
2. In a large frying pan, heat oil. Fry garlic and ginger for 4–5 minutes.
3. Add meat mixture, curry leaves and water. Season with salt and pepper.
4. Cook for 40–45 or until meat tender and serve.