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Recipe Types: Chicken , Fish , Lamb , Shrimp

LAMB KORMA

2019-06-20
lamb-korma

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Ingredients

  • 2 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 2 teaspoon grated ginger
  • 1kg boneless lamb shoulder, trimmed, cubed
  • 1/3 cup korma curry paste
  • 400g can diced tomatoes
  • 400ml can coconut cream
  • 1/2 cup water or beef stock
  • 150g green beans, trimmed, halved
  • Coriander leaves , to serve
  • Pappadums, to serve

Method

Step 1

Heat oil in a large saucepan on high. Sauté onion for 4-5 mins, until tender. Add garlic and ginger. Sauté for 1 min.

Step 2

Add lamb. Cook, stirring, for 3-4 mins until browned. Blend in curry paste. Cook, stirring, for 1 min until fragrant.

Step 3

Stir in tomatoes, coconut cream and water or stock. Bring to the boil on high. Reduce heat to low and simmer, covered, for 50-60 mins, until lamb is tender.

Step 4

Stir beans through. Simmer for a further 4-5 mins, until tender. Sprinkle with coriander leaves and serve with pappadums.

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