Lamb korma with sauce

Use the same weight of cooked lamb and add a little cream or yoghurt to replace the sauce.

Use the same weight; cook until tender, then stir in cream or yoghurt and korma spices.

Use the same weight; cut small, cook gently, and enrich with cream or yoghurt.

Use about 80% of the weight; cube and warm in the sauce for 5 minutes only.

Use the same weight cooked; simmer 10 minutes in the sauce to absorb flavour.

Use the same weight; blanch first and simmer 10–12 minutes until tender.