Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
Now add your 800g Diced Lean Lamb Steak stir in well.
Add the Coconut Cream and egg mixture.
Mix the Cream, Yogurt, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 20 Minutes. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Toasted Almond Slices and serve.
The Korma sauce was delicious after adding all ingredients but lamb was not tender. leaving the dish to cook seems to have deteriorated the sauce. I will try cooking the lamb more next time before adding korma.
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|Serving Size: 1 Serving (744g)|
|Recipe Makes: 4|
|Calories from Fat: 1235 (77%)|
|Amt Per Serving||% DV|
|Total Fat 137.2g||183 %|
|Saturated Fat 70.5g||353 %|
|Monounsaturated Fat 47.2g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 2257.6mg||695 %|
|Sodium 644mg||22 %|
|Potassium 1404.2mg||37 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 25.7g|
|Protein 65g||93 %|
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Calories per serving: 1599
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