educe heat to low. Stir korma sauce until well combined.
f oil cook the Qormeh Sabzi mix, Parsley and Cilantro at
Toss lamb in half the oil. Season. Heat a grill pan or large skillet on medium-high heat. Cook lamb for 3-4 mins each side for medium. Transfer to a heatproof plate. Cover with foil; let stand for 5 mins. Slice.
Bring korma sauce to a boil in a small saucepan. Simmer for 2 mins; add yogurt and sugar. Remove from heat.
Combine cucumber, beans and mint in a medium bowl. Drizzle salad with combined lemon juice and remaining oil. Serve lamb with salad and pappadums. Drizzle with korma sauce.
ogether the remaining garlic butter, korma paste and the breadcrumbs.
-8 hours. Stir the korma, then ladle it into bowls
he onions.
Add the korma paste and breadcrumbs.
Work
Heat oil in a large heavy-bottomed skillet on medium heat. Add onion and korma curry paste. Cook, stirring, 2-3 mins, until onion softens.
Add chicken and cook, 3-5 mins, until lightly browned. Stir in coconut cream and bring to a boil. Reduce heat to low and simmer, 5 mins.
Stir in squash and cook, 15-20 mins, until tender. Stir in beans during last 3 mins of cooking. Serve with rice.
Saute onion and carrot in large oiled skillet on medium heat for 2 mins. Add korma paste; cook, stirring, for 1 min or until fragrant.
Add cauliflower florets, coconut cream and 2/3 cup water. Bring to a boil. Reduce heat to low; cover and simmer for 25-30 mins or until vegetables are tender. Add spinach; cook until just wilted.
Heat a large skillet on medium heat. Cook sausages 8-10 mins, turning on all sides, until browned all over and cooked through.
Meanwhile, place simmer sauce in a small saucepan. Stir on medium heat and bring to a boil.
Make a slit down center of each baguette piece, cutting halfway through. Spread with chutney.
Fill baguette with celery, cucumber, cilantro and sausages. Top with a dollop of korma sauce and yogurt to serve.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Wash herbs and chop finely, then add salt and black pepper.
Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with herbs and continue cooking.
Sabzi polow is usually served with fish.
ntil softened.
Add the korma paste and cook, stirring, for
s so good!
Tips: Recipe Editor would not let me
hey are added to the korma.
Drain the vegetables, then
ff the heat.
Eggplant sabzi is ready!
Note: Stir
s needed;.
Stated the recipe should store well in the