½ Tbsp vegetable oil
1 large onion
450g Quality Mark lamb
200g pack swiss brown button mushrooms
leave them whole
5 Tbsp store-bought korma curry paste
400g tin light coconut milk
200ml chicken stock
250g baby spinach leaves
juice of 1 lime
4 Tbsp Greek style yoghurt
Heat the oil in a large saucepan or deep frying pan over medium heat. Add the onion and cook, stirring, for 3-4 minutes or until softened.
Increase the heat to high, add the lamb and sauté for 5 minutes or until the meat is lightly browned all over.
Add the mushrooms and korma paste and cook, stirring, for another minute.
Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 30-35 minutes until the sauce has reduced and the lamb is tender.
Add the spinach and stir over the heat for a minute or two until it has wilted.
Squeeze over the lime juice to taste, stir in the yoghurt to marble the sauce and serve with cooked brown rice.
Nutrition Information per Serving (483g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2175 kJ (520 kcal)
* Percentage of recommended daily intake (Aust/NZ)