This is a medium heat lamb korma cooked with yoghurt, fruit and nuts. It can be cooked with lamb, beef or chicken, with vegetables and potatoes. This 280g jar will cook with approximately 6kg of meat, vegetables or seafood - 30 servings. RECIPE INGREDIENTS: 2 tbsp Lamb Korma Paste 500 grams Lamb cut small 1/2 cup coconut cream 200 grams tomatoes METHOD: Add the Lamb Korma Paste to a pan, add the meat and seal on high heat, stir well. Add the coconut cream, tomatoes and enough water to make gravy to cook. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Serve the curry with rice, Naan bread, yoghurt and chutney.