Everyone knows and loves korma. It is a mild and nutty curry sauce, which if you follow this recipe can be made to taste delicious and also low in calories. The longer you marinade the meat, the better the flavour, so if possible it is preferable to prepare the meat and marinade the night before, and leave covered in the fridge overnight. For a traditional Indian meal serve the korma with naan breads, chappattis, or rice. The quantities shown in this recipe serve 2.

Ingredients

• 150ml Greek yoghurt
• 3 tsp Garam masala
• 200g Lamb, diced
• 1 Onion, chopped
• 2 cloves Garlic, finely chopped
• 2 tbsp Dessicated coconut
• 1 tbsp Flaked almonds
• 75ml Water
• 1 Sweet potato, peeled and diced

Method

1. Mix the yoghurt with the garam masala and coat the lamb pieces.
2. Cover the lamb and place in the fridge to marinade for at least an hour.
3. Fry the onion and garlic until the onion is translucent, approximately 5 minutes.
4. Add the lamb and cook for a further 10 minutes over a low heat.
5. Add the remaining ingredients to the lamb and stir well.
6. Cover and cook on a low heat for 1 1/2 hours, until the lamb is cooked through and the potatoes are tender. Stirring occasionally as necessary.
7. Serve immediately.