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Lamb chop korma curry
Lamb chop korma curry
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a delicious lamb curry in just 30 minutes for a satisfying dinner.
Ingredients:
  • 18.40 gm vegetable oil
  • 800g lamb chop
  • 1 brown onion, thinly sliced
  • 175.00 gm korma curry paste
  • 2 garlic cloves, crushed
  • 2 tsp ginger, finely grated
  • 400ml can coconut cream
  • 5.00 gm caster sugar
  • 200g cherry tomatoes, halved
  • 100g baby spinach
  • 40.00 ml flaked almonds, toasted
  • Steamed basmati rice, to serve
Instructions:
  • In a large frying pan over medium heat, heat 2 teaspoons of oil. Brown the lamb by cooking for 2 minutes on each side. Transfer the lamb to a plate. Add the remaining oil to the pan and sauté the onion for 5 minutes. Stir in curry paste, garlic, and ginger, and cook for 1 minute until aromatic.
  • Combine the creamy coconut, sugar, and 1/2 cup (125ml) water in the pan and bring to a boil. Lower the heat, add the lamb back to the pan, cover, and simmer for 7 minutes. Stir in tomato and spinach, cooking for 2-3 minutes until spinach is wilted.
  • Plate the curry, sprinkle with almonds, and serve alongside basmati rice.

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