Lamb korma
12 Ingredients
4 Method Steps
2 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, crushed
2 tsp 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

Select all ingredients

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.