Cook Time: 1-1.5 hours plus 3-12 hours marinate time
Serves: 4-5 people
Ingredients:
- 800g slow cook beef, lamb or chicken thigh fillets cut into 1.5 inch pieces
- 1 onion (pureed or VERY finely diced)
- 1 Tablespoon crushed garlic
- 1 Tablespoon crushed ginger
- 1 tomato, finely diced
- 2 Tablespoons Greek yoghurt
- 250 ml thickened cream
- 3 teaspoons white sugar
- 1 Tablespoon ground cashews or almonds
- 1.5 teaspoons Celina's Pantry korma spice mix
- 1 quarter teaspoons chilli powder (optional)
Method:
- Marinate meat in 1 Tablespoon Greek yoghurt and 1 teaspoons Celina's Pantry korma spice mix for at least 3 hours or overnight if possible.
- Heat a small amount of oil in a large saucepan or skillet over medium heat.
- Add onions, garlic and ginger and cook until caramelised.
- Add the previously marinated meat and cook over medium heat until browned. Stir frequently to avoid sticking.
- Once the meat is browned Add the tomatoes and cook until softened.
- Add 1 cup water, salt to taste, sugar, the remaining half teaspoon of Celina's Pantry korma spice mix, chilli powder 150ml cream and ground nuts.
- Bring to a boil then reduce heat to low.
- Cover and simmer gently until meat is tender.
- Add remaining cream and yoghurt then simmer over medium heat for a further 5-10 minutes or until sauce is this and rich.
- Taste for seasoning before serving. You may need to add a pinch of sugar, salt or chilli powder to suit your preference.
METHOD FOR CHICKEN:
Follow recipe ingredients and method as above but reduce water to 80ml and simmer UNCOVERED for 30-40 minutes or until chicken is cooked through and sauce has thickened.