Heat 4 tbsp of vegetable oil or butter in a pan over medium heat. Add 2 finely chopped garlic cloves and sauté until fragrant. Stir in the finely chopped onion and cook until golden brown. Mix 1 sachet (50g) of Creamy Korma spice mix with 100ml of water, then add it to the pan and stir well. Add the minced lamb or beef and cook until browned and fully cooked, about 10 minutes. Pour in 300ml of single cream and bring to a gentle simmer, cooking for 5–7 minutes until thick and creamy. Season with salt and set aside.