Everyday recipes
Lamb korma
Serving size: Serves 4-6
Cuisine type: IndianCooking time: More than 1 hour
Course: Lunch,
MainFavourite flavours: Lamb
Mouth-watering lamb korma
INGREDIENTS
2 tablespoons vegetable oil
1 onion, sliced
2 garlic cloves, crushed
2 teaspoons grated ginger
1 kg boneless lamb shoulder, trimmed, cubed
1/3 cup korma curry paste
400g can diced tomatoes
400ml can coconut cream
½ cup water or beef stock
150g green beans, trimmed, halved
coriander leaves, pappadums, to serve
METHOD
- Heat oil in a large saucepan on high. Saute onion for 4-5 minutes, until tender. Add garlic and ginger. Saute for 1 minute.
- Add lamb. Cook, stirring, for 3-4 minutes until browned. Blend in curry paste. Cook, stirring, for 1 minute until fragrant.
- Stir in tomatoes, coconut cream and water or stock. Bring to boil on high. Reduce heat to low and simmer, covered, for 50-60 minutes, until lamb is tender.
- Stir beans through. Simmer for a further 4-5 minutes, until tender. Sprinkle with coriander leaves and serve with pappadums.
Top Tips- Spray 12 pappadums with a little Bertolli olive oil before microwaving on high (100%) power for 1 minute.
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