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lamb

Lamb Korma Curry


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Serves

6

Prep Time

10

Cook Time

60

Ingredients

1 kg diced lamb (trimmed of fat)
4 tsp olive oil
1 brown onion, chopped
1 medium sweet potato, cubed
0.5 cup korma curry paste
0.5 cup water
0.33 cup coconut milk powder or coconut milk
2 medium zucchinis, sliced
0.33 cup frozen peas, thawed

Method

1 Coat lamb in 2 tsp olive oil. Heat remaining oil in the medium saucepan. Add onion and cook over low heat until soft. Remove from heat and add sweet potato.
2 Heat a large frypan and brown lamb in 200g batches, transferring to the saucepan with the onion and sweet potato when browned. Add curry paste to frypan and cook for 1 minute before adding water. Stir to combine and pour into the saucepan.
3 Bring the saucepan to the boil. Reduce heat and simmer covered for 45 mins. Add coconut milk powder, zucchini and peas and simmer for 5 mins or until tender. Serve with rice and mango chutney.

Tips

1 Lunch idea: Serves: 2 Prep: 5 mins
2 Prepare salad by combining 1 cup drained canned chickpeas, sliced Lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top of the salad.
3 Serve with mango chutney.