Ingredients Jump to Instructions ↓

  1. 1 small, chopped finely Lamb meat:

  2. 250 gram (1/2 lb), diced (you can substitute chicken if you so desire) Spinach:

  3. 200 gram (7 oz), coarsely chopped (frozen, canned or fresh, doesn't matter) Coconut milk:

  4. 200 ml (3/4-1 cup) Korma paste:

  5. 2-3 tbsp, should be available in most international grocery stores or in the ethnic section of some local groceries. Peanut oil:

  6. 1 tbsp (if you can't get peanut oil, olive oil is OK) Salt Pepper

Instructions Jump to Ingredients ↑

  1. Directions : 1. Place a wok/skillet onto a hot burner (medium-high heat) or wok ring, and put a little oil into the pan and heat it until it begins to slowly evaporate. Saute onion with the oil for 3 min or until soft.

  2. Throw your lamb pieces into the wok, and agitate frequently to sear the lamb.

  3. Add about 2-3 tbsp. of your Korma paste. Stir frequently, making sure that the lamb is evenly coated.

  4. Add spinach, and stir until cooked and well integrated.

  5. Add coconut milk. Back the heat off to about medium-low and simmer it for about 5 minutes or until the whole mixture thickens.

  6. Add about a teaspoon of salt to the mix, then pepper to taste.


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