The cheat's lamb Korma
| Serves: | 4 |
Ingredients
- 800 g lamb cubes
- 1 tbsp almond butter
- 2 Tbsp korma paste
- 2 tbsp ground coriander
- 5 cinnamon quills
- A pinch salt
- 3 Tbsp Butter
- 3 medium onions, finely sliced
- 2 cloves garlic, finely sliced
- korma spice kit
- 2 tsp Tumeric
- 500 ml beef stock
- 200 ml single cream
- salt and pepper, to season
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Combine the cubes of lamb with the almond butter,2 tbls Korma curry paste, ground coriander, cinnamon stick and salt.
- Mix well then cover with cling film and place in the fridge to marinate for at least 2 hours, ideally overnight.
- When the lamb has marinated, heat a large pot then fry the chopped onion in the butter until soft and translucent.
- Add the garlic, 1 tablespoon of Korma curry powder and turmeric then fry for another 30 seconds before adding the lamb and its marinade to the pot.
- Fry for 2 minutes then pour in the stock.
- Reduce the heat, cover the pot and allow to simmer for 2 hours or until the lamb is soft.
- Stir the curry every 20 minutes to ensure it doesn’t catch and burn and top up with extra stock if it starts to look dry.
- When the lamb is soft, add the cream and season to taste then allow to simmer for another 10 minutes before serving.
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