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Lamb Korma Curry
Ingredients
750g lean lamb shoulder, diced
1 large onion, peeled and chopped
2 teaspoons minced garlic
1 each red and green pepper, cored and roughly chopped
415g can Watties Korma Curry Sauce
½ cup beef stock or water
½ cup cream or coconut cream
Method
Brown the diced lamb in a dash of oil in a lidded frying pan until
well browned all over. This may be best done in two batches. Set
aside.
Add the onions to the pan and cook over a moderate heat for 5
minutes until they soften.
Return the lamb to the pan with the garlic, peppers, sauce and beef
stock or water and stir well. Cover and simmer for 45-55 minutes,
stirring regularly until tender. Alternatively, cook in a casserole
at 160° C for 1 hour.
Add the cream or coconut cream and warm through. If wished, add in a
little chopped coriander.
To serve
Serve the curry over steamed rice with pappadums and your favourite
store-bought Indian pickles or 2 sliced bananas tossed in lemon
juice and coconut.
Poppadums
Microwave: Cook 2-3 poppadums in the microwave at a time for about 1
minute until crisp. Repeat with the remaining poppadums.
Shallow Fry: Heat enough oil to cover the base of a frying pan to
2cm. When hot, add 1 poppadum at a time. They will increase in size
and require turning to cook evenly. Drain on a paper towel.
Serves 4 |