LAMB KORMA
Ingredients
2 tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, crushed
2 teaspoons ginger, grated
1kg boneless lamb shoulder or diced lamb
1/3 cup korma curry paste
400g can diced tomatoes
400ml can coconut cream
1/2 cup beef stock
150 grams green beans, trimmed and halved
Coriander leaves, to serve
Pappadums, to serve
Method
Heat oil in a large saucepan on high. Sauté onion for 4-5 minutes, until tender. Add garlic and ginger. Sauté for 1 minute.
Add lamb. Cook, stirring, for 3-4 minutes until browned. Blend in curry paste. Cook, stirring, for 1 minute until fragrant.
Stir in tomatoes, coconut cream and water or stock. Bring to the boil on high. Reduce heat to low and simmer, covered, for 50-60 minutes, until lamb is tender.
Stir beans through. Simmer for a further 4-5 minutes, until tender. Sprinkle with coriander leaves and serve with pappadums.
