Lamb Korma Curry

1. 1

   Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan, add onion and cook over low heat until soft, remove from the heat and add sweet potato.

2. 2

   Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.

3. 3

   Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.

4. 4

   Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender.

5. 5

   Serve with rice and mango chutney.

6. 6

   LEFT OVERS - Curried Lamb and Chickpea Salad (serves 2 prep 5 minutes) - Prepare salad by combining 1 cup drained canned chickpeas, sliced lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.