Lamb Korma Curry
- Prep time 20Min
- Cook time 50Min
- Technique Stew, Stir Fry, Sear
- Meat Lamb
- Cut Leg
- Serves 4
Enjoy the rich flavors of Lamb Korma Curry, a comforting dish made with tender lamb, creamy coconut milk, and fragrant korma spices. Slow-simmered with sweet potatoes, zucchini, and peas, it’s perfect with rice, roti, and a side of mango chutney.
Ingredients
- 1 kg diced lamb (trimmed of fat)
- 4 tsp olive oil
- 1 brown onion, chopped
- 1 medium sweet potato, cubed
- ½ cup korma curry paste
- ½ cup water
- ⅓ coconut milk
- 2 medium zucchinis, sliced
- ⅓ cup frozen peas, thawed
- Serve with roti, rice, natural yoghurt and mango chutney
Method
-
Prep Lamb: Cut the lamb into 1-inch pieces and coat with 2 tsp olive oil.
-
Brown Lamb: Sear in batches in a frypan, then set aside.
-
Cook Onion & Sweet Potato: Sauté onion until soft, then add sweet potato.
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Cook Curry Paste: Sauté the curry paste in the frypan for 1 min, then add water. Add the cooked onions, sweet potato, and lamb.
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Simmer: Bring to a boil, then cover and simmer for 45 mins.
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Finish & Serve: Add coconut milk, zucchini, and peas. Simmer 5 mins. Serve with roti, rice, yoghurt, and mango chutney
