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Name: Sausage Korma
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Ground turmeric; ; (2oz); 8 Thomas Walls sausages; 1 Squeeze lemon juice; 1 450 g pot Greek strained; 3 Onions; sliced; 25 g Ghee; (1oz); 3 Garlic chopped; Fresh chopped coriander; 2 ts Ground coriander; 50 g Pistachio nuts; roughly; Salt; 2 ts Ground cumin; 1/2 ts Ground ginger; 3 tb olive oil

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INGREDIENTS

1/2 ts Ground turmeric
; (2oz)
8 Thomas Walls sausages
1 Squeeze lemon juice
1 450 g pot Greek strained
3 Onions; sliced
25 g Ghee; (1oz)
3 Garlic ; chopped
Fresh chopped coriander
2 ts Ground coriander
50 g Pistachio nuts; roughly
Salt
2 ts Ground cumin
1/2 ts Ground ginger
TO GARNISH
3 tb olive oil

Servings

INSTRUCTIONS

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). 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.

NOTES

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Sausage Korma

1/2 ts Ground turmeric
 ; (2oz)
8 Thomas Walls sausages
1 Squeeze lemon juice
1 450 g pot Greek strained
3 Onions; sliced
25 g Ghee; (1oz)
3 Garlic chopped
 Fresh chopped coriander
2 ts Ground coriander
50 g Pistachio nuts; roughly
 Salt
2 ts Ground cumin
1/2 ts Ground ginger
 TO GARNISH
3 tb olive oil

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).        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.

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 4 servings

Calories: 37
Calories from Fat: 29 (78%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 4.4mg		0 %
Potassium 64.2mg		2 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.7g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 37

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