| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Walls |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 25 |
g |
Ghee; (1oz) |
| 3 |
|
Onions; sliced |
| 3 |
|
Cloves garlic; chopped |
| 8 |
|
Thomas Walls sausages |
| 2 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground turmeric |
| 2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground ginger |
| 1 |
|
Squeeze lemon juice |
| 1 |
|
450 g pot Greek strained yoghurt |
|
|
Salt and freshly ground black pepper |
| 50 |
g |
Pistachio nuts; roughly chopped |
|
|
; (2oz) |
|
|
Fresh chopped coriander |
INSTRUCTIONS
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.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”