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Lamb korma with baby spinach
Lamb korma with baby spinach
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Prep Time:
5 minutes
Cook Time:
62 minutes
Total Time:
67 minutes
Quick and flavorful curry made effortlessly with fresh ingredients and creamy korma sauce.
Ingredients:
  • 36.80 gm canola oil
  • 1kg piece boneless lamb leg roast, cut into 3cm cubes
  • 1 large brown onion, finely chopped
  • 375.00 ml (420g jar) korma simmer sauce
  • 187.50 ml plain yoghurt (thick)
  • 80g baby spinach
  • Mango chutney, to serve
  • Naan bread, warmed, to serve
Instructions:
  • In a large, non-stick saucepan over high heat, heat 2 teaspoons of oil. Add one-third of the lamb and cook, stirring often, for 3 to 4 minutes until browned. Transfer to a large plate. Repeat this process in 2 more batches with oil and the remaining lamb.
  • Lower heat to medium and introduce the last 2 teaspoons of oil and onion to the pan. Saute for 3 to 4 minutes until the onion is soft. Reincorporate the lamb and its juices into the pan. Mix in the simmer sauce and yogurt, then bring the curry to a boil. Reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until the lamb is tender.
  • Gently mix in fresh spinach and cook just until wilted, about 1 to 2 minutes. Serve alongside mango chutney and warm naan bread. To warm the naan bread, layer each piece with a damp paper towel in between, cover with another damp paper towel, and microwave on MEDIUM (50%) for 1 1/2 to 2 minutes until heated through.

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