Light on heat, this Indian lamb curry gets a lovely creamy texture from natural yoghurt.
- Heat half the oil in a large frying pan over medium-high heat. Cook half the lamb, stirring, for 4-5 minutes or until browned. Transfer to a plate. Repeat with remaining oil and lamb.
- Reduce heat to medium. Cook the onion, stirring, for 10 minutes or until soft but not coloured. Add the lamb and curry paste. Cook, stirring, for 1 minute or until aromatic. Stir in the stock and bring to a gentle simmer.
- Reduce heat to low and simmer, partially covered, stirring occasionally, for 1 1/2 hours or until the lamb is tender. Stir in the spinach and simmer for 1-2 minutes or until the spinach just wilts. Remove from heat. Stir in the yoghurt until well combined.
- Divide the korma among serving bowls. Serve with pappadums, rice and tzatziki.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set