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Lamb & spinach korma
Lamb & spinach korma
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Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
130 minutes
Creamy Indian lamb curry with a gentle spice kick, made rich with natural yoghurt.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 (about 1kg) lamb leg mini roast, fat trimmed, cut into 2cm pieces
  • 2 brown onions, coarsely chopped
  • 115.50 gm korma curry paste (see related recipe)
  • 1L (4 cups) chicken style liquid stock
  • 80g baby spinach leaves
  • 70g (1/4 cup) Greek-style natural yoghurt
  • Pappadums, to serve
  • Steamed White Medium Grain Rice, to serve
  • Tzatziki, to serve
Instructions:
  • In a large frying pan over medium-high heat, brown half of the lamb in half of the oil, stirring occasionally for 4-5 minutes. Transfer to a plate and then repeat the process with the remaining oil and lamb.
  • Lower the heat to medium. Sauté the onion for 10 minutes until soft but not brown. Toss in the lamb and curry paste, cook for 1 minute until fragrant. Pour in the stock and simmer gently.
  • Lower the heat and let it simmer gently until the lamb is tender, stirring occasionally, for about 1 1/2 hours. Add the spinach and simmer for another 1-2 minutes until it wilts. Remove from heat and stir in the yogurt until fully incorporated.
  • Spoon the korma into serving bowls and enjoy with pappadums, rice, and tzatziki.

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