Lamb Korma
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Ingredients
- 1kg lamb
- 2 onions
- 3 cloves garlic
- 2 tsp ground ginger
- 2 tbsp korma paste
- 50 g ground almond
- 100 ml creamed coconut
- 200 ml lamb stock
- 1/2 tsp brown sugar
- 150 g natural yogurt
- 1 bunch coriander
Instructions
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Remove any skin from the lamb breast and dice into reasonably sized cubes.
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Take the two onions and dice. Not too fine though.
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Press 2 cloves or garlic and finely slice the third.
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Pop your pan onto the hob (medium - high heat)
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Add the oil, onions, garlic, ginger, and 20ml of the stock. Stir and cook for a few minutes.
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Add the korma paste, stir and cook for a further 2 minutes.
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Add the lamb to the mix, stir and coat evenly.
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Add the almond, remaining stock, sugar and creamed coconut to the pan. Stir and allow to simmer for 10min, or until the lamb is thoroughly cooked.
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Once the lamb is cooked, stir in the yogurt.
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Serve over rice and sprinkle with coriander and flaked almonds.
