Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs vegetable oil

  3. 500g lamb fillet, diced

  4. 1 onion, chopped

  5. 1 garlic clove, crushed

  6. 1 tsp grated fresh ginger

  7. 2 tbs korma curry paste (or mild curry paste)

  8. 1 1/2 cup (375ml) beef stock or water

  9. 1 large potato, peeled, cut into cubes

  10. 1 large carrot, peeled, chopped

  11. 1/2 cup frozen peas

  12. 200ml coconut milk

  13. Coriander leaves, to garnish

  14. Steamed rice, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside.

  2. Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add paste and cook, stirring, for 2-3 minutes.

  3. Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot, peas and coconut milk and cook for a further 25 minutes.

  4. Garnish with coriander and serve with rice.


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