Sausage korma

Yield: 4 servings

Measure Ingredient
3 tablespoons Olive oil
25 grams Ghee; (1oz)
3 Onions; sliced
3 Cloves garlic; chopped
8 Thomas Walls sausages
2 teaspoons Ground coriander
½ teaspoon Ground turmeric
2 teaspoons Ground cumin
½ teaspoon Ground ginger
1 Squeeze lemon juice
1 450 g pot Greek strained yoghurt
Salt and freshly ground black pepper
50 grams Pistachio nuts; roughly chopped
; (2oz)
Fresh chopped coriander

TO GARNISH

1. Heat half the oil and ghee together in a large frying pan and cook half the onions over a high heat for 5-8 mins, stirring occasionally, until burnt. Using a slotted spoon transfer the onions to a plate and keep warm.

2. Add the remaining onions and sausages to the pan and cook for 10 mins, turning occasionally, until browned.

3. Add the garlic, coriander, turmeric, cumin and ginger to the pan and cook for 1 min. Gradually stir in the lemon juice and 15ml (1tbsp) of the yoghurt at a time until well blended. Gradually stir in 150ml (1/4pt) water and bring to the boil.

4. Simmer for 15 mins. Season to taste and spoon over a bed of white and yellow rice. Scatter over the burnt onions and chopped pistachio nuts.

Garnish with fresh chopped coriander.

Cooks Tips Ghee is clarified butter that can be heated to higher temperatures than ordinary butter without burning. It can be found in most of the larger supermarkets or Indian specialist shops. However you can use vegetable oil instead or increase the olive oil by 15ml (1tbsp).

Converted by MC_Buster.

NOTES : Sausage Korma; a simple recipe using sausages served on a bed of mixed yellow and white rice, peas. With a mild Korma sauce (yoghurt, cumin, coriander and burnt onions, ginger) and garnished with burnt onions and chopped pistachio nuts. Coriander and naan bread.

Converted by MM_Buster v2.0l.

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