This delicious tomato Khorma has a semi-thick sauce and it is liked to serve with Chapatis.
Serves 2 – 4
Ingredients:
- 1 tsp garam masala, 2×2.5 cm cinnamon sticks, 2 firm tomatoes cut into quarters, 1 tsp fresh ginger root finely chopped, 1 tsp salt, 2 tspn lemon juice, 150 ml natural yogurt, 1 tsp fresh garlic crushed, 2 black cardamoms, 1 tsp chilli powder, 2 onions sliced, half tsp black cumin seeds, 600 ml water, fresh coriander leaves and 2 green chillies chopped.
Cooking Method:
- In a large mixing bowl, mix together the garam masala, ginger, garlic, cardamoms, chilli powder, black cumin seeds, cinnamon sticks, salt and the yogurt until well combined.
- Add the meat to the yogurt and spice mixture and mix well to coat the meat. Set aside.
- Heat the oil in a large saucepan and fry the onions until golden brown.
- Add the meat to the pan and stir-fry for about 5 minutes. Reduce the heat, add the water, cover the pan and simmer for about 1 hour, stirring occasionally.
- Add the tomatoes to the cury and sprinkle with the lemon juice. Leave the curry to simmer for a further 7-10 minutes.
- Garnish the curry with the coriander leaves and the green chillies and serve hot.
Cook’s Tip:
- Khormas are slowly braised dishes, many of which are the rich and spicy, Persian-inspired Mogul dishes served on special occasions. Yogurt is often featured, both as a marinade and as the cooking liquid.