Lamb and mushroom korma
An easy lamb curry filled with umami mushrooms
Serves
4
Prep Time
10 mins
Cook Time
40 mins
Absolutely delicious, this korma is packed with tender lamb and swiss mushrooms for the best curry. Serve with steamed brown rice and plenty of coriander sprinkled over the top.
Absolutely delicious, this korma is packed with tender lamb and swiss mushrooms for the best curry. Serve with steamed brown rice and plenty of coriander sprinkled over the top.
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ShareIngredients
450g Quality Mark lamb rumps
sliced½ Tbsp vegetable oil
1 large onion
sliced200g pack swiss brown button mushrooms
leave them whole5 Tbsp store-bought korma curry paste
400g tin light coconut milk
200ml chicken stocki
250g baby spinach leaves
juice of 1 lime
4 Tbsp Greek style yoghurt
brown rice
Method
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)
This nutrition analysis is based on 4 serves and does not include the brown rice to serve.
