Thickened with ground almonds and yoghurt, this minced meat dish is rich and creamy yet not as indulgent as traditional Indian korma curries that are full of cream and ghee (clarified butter). Serve with warm chappatis or naan to mop up the delicious, aromatic sauce.
Use 2 x 400g drained cans of chickpeas instead of the potatoes. * Minced lamb would work equally well, rather than pork, if preferred.
This dish is better still made ahead, then reheated. Make up to the end of step 4, then cool and chill. Reheat gently, then complete the dish with the spinach.
I made it for my partner because I am veggie. He loved it! - 15 Apr 2016
Added 3 chopped chillies for a bit of a kick and it was superb! - 06 Dec 2013