Lamb & spinach korma

Recipes / Meat

Light on heat, this Indian lamb curry gets a lovely creamy texture from natural yoghurt.

Recipe «Lamb & spinach korma» presented in category Recipes / Meat, to prepare this dish you will need no more 1:55 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, 1 lamb leg mini roast, fat trimmed, cut into 2cm pieces, 2 brown onions, coarsely chopped, 1/3 cup korma curry paste, 1L Massel chicken style liquid stock , 80g baby spinach leaves, 70g Greek-style natural yoghurt, Pappadums, to serve , Steamed SunRice White Medium Grain Rice, to serve, Tzatziki, to serve.

Ingredients:

  • 1 tbsp vegetable oil 
  • 1 lamb leg mini roast, fat trimmed, cut into 2cm pieces 
  • 2 brown onions, coarsely chopped 
  • 1/3 cup korma curry paste 
  • 1L Massel chicken style liquid stock 
  • 80g baby spinach leaves 
  • 70g Greek-style natural yoghurt 
  • Pappadums, to serve 
  • Steamed SunRice White Medium Grain Rice, to serve 
  • Tzatziki, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the korma among serving bowls. Serve with pappadums, rice and tzatziki.