Lamb korma
6
Points®
Total time: 1 hr 55 min • Prep: 15 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
Ditch the takeaway and make your own yummy curry. We've lightened this classic Indian dish by using 0% Greek fat yogurt instead of full fat cream.
Ingredients
Paprika
2 teaspoon(s), level
Turmeric
1 teaspoon(s)
Ground Cinnamon
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Cloves, Whole or Ground
½ teaspoon(s), level, ground
Ground Ginger
½ teaspoon(s), level
Olive Oil
1 tablespoon(s)
Cardamom Pods
4 g, 4 whole pods, bruised
Lamb Leg Steak, Lean, Boneless, raw
400 g, fat trimmed
Tomato
4 medium, chopped
Onion
1 medium, cut into wedges
Garlic
2 clove(s), crushed
Cauliflower, Raw
½ whole, cut into florets
Peas, fresh or frozen
120 g
0% fat natural Greek yogurt
120 g
Almonds
1 tablespoon(s), toasted flaked almonds
White basmati rice, dry
4 portion(s), small
Pak Choi
1 portion(s)
Instructions
1
Combine the paprika, turmeric, cinnamon, cumin, coriander, cloves and ginger in a small bowl.
2
Heat the oil in a large saucepan over a high heat. Add the spice mixture and cardamom pods and cook, stirring, for 1 minute or until fragrant.
3
Add the lamb, tomatoes, onion, garlic and 250ml water and bring to the boil. Reduce heat and simmer, covered, for 1 hour 20 minutes or until the lamb is tender.
4
Add cauliflower and cook for 10 minutes or until tender. Add peas and cook for 1 minute or until heated through. Remove the cardamom pods.
5
Meanwhile, cook the rice to pack instructions, then set aside. Spray another frying pan with cooking spray and stir-fry the pak choi for 4-5 minutes until wilted.
6
Serve the curry topped with yogurt and almonds, with the rice and pak choi.
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