Pork korma

Yield: 4 servings

Measure Ingredient
2 ounces Butter; (50g)
2 Onions - finely chopped
1½ teaspoon Schwartz Ground Ginger
1 teaspoon Schwartz Minced Garlic
½ teaspoon Schwartz Mild Chili Powder
2 tablespoons Schwartz Ground Coriander
2 pounds Boneless lean pork cubed; (900g)
1 teaspoon Salt
¾ pint Natural yoghurt; (450ml)
2 ounces Ground almonds; (50g)
¼ pint Double cream; (150ml)
¼ teaspoon Schwartz Ground Cinnamon
¼ teaspoon Schwartz Ground Mace

Melt the butter in a saucepan. Add the onions and fry until golden. Stir in the Ginger, Minced Garlic, Chili Powder and Coriander and fry for 1 minute.

Add the pork cubes and brown on all sides. Add the salt and about 4 tbs of the yoghurt. Cook, stirring occasionally, until the yoghurt evaporates. Add another 4 tbs of yoghurt and cook until it evaporates. Continue in this way, stirring occasionally until all the yoghurt has been added and there is no liquid in the pan.

Mix together the almonds and cream and stir into the pork mixture. Add the Cinnamon and Mace and bring to the boil, stirring. Cover the pan and simmer for 25 minutes or until the pork is tender, stirring occasionally to prevent sticking. If the mixture is too thick, gradually add boiling water until the mixture is desired the consistency.

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