Recipe - Pork Korma

2 ounce Butter; (50g)
2 Onions finely chopped
1 One half teaspoon Schwartz Ground Ginger
1 teaspoon Schwartz Minced Garlic
One half teaspoon Schwartz Mild Chili Powder
2 tablespoon Schwartz Ground Coriander
2 pound Boneless lean pork cubed;
(900g)
1 teaspoon Salt
Three fourths pt Natural yoghurt; (450ml)
2 ounce Ground almonds; (50g)
One fourth pt Double cream; (150ml)
One fourth teaspoon Schwartz Ground Cinnamon
One fourth teaspoon Schwartz Ground Mace

Melt the butter in a saucepan. Add the onions and fry until golden. Stir in
the Ginger, Minced Garlic, Chili Powder and Coriander and fry for 1 minute.

Add the pork cubes and brown on all sides. Add the salt and about 4 tbs of
the yoghurt. Cook, stirring occasionally, until the yoghurt evaporates. Add
another 4 tbs of yoghurt and cook until it evaporates. Continue in this
way, stirring occasionally until all the yoghurt has been added and there
is no liquid in the pan.

Mix together the almonds and cream and stir into the pork mixture. Add the
Cinnamon and Mace and bring to the boil, stirring. Cover the pan and simmer
for 25 minutes or until the pork is tender, stirring occasionally to
prevent sticking. If the mixture is too thick, gradually add boiling water
until the mixture is desired the consistency.

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Converted by MM_Buster v2.0l.