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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 flavorful lamb chop curry in just 30 minutes for a quick and delicious dinner.
Ingredients:
  • 18.40 gm vegetable oil
  • 800g lamb chop
  • 1 brown onion, thinly sliced
  • 175.00 gm korma curry paste
  • 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. Sear lamb for 2 minutes on each side until browned. Transfer to a plate. Use the remaining oil in the pan to cook the onion for 5 minutes, stirring occasionally. Stir in curry paste, garlic, and ginger, and cook for 1 minute until fragrant.
  • Combine coconut cream, sugar, and 1/2 cup (125ml) water in a pot and bring to a boil. Lower the heat, add the lamb back to the pot, cover, and simmer for 7 minutes. Stir in tomato and spinach, then cook for 2-3 minutes until the spinach is wilted.
  • Distribute the curry evenly on serving plates, sprinkle with almonds, and enjoy with basmati rice.

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