Lamb cutlets korma curry
The best creamy lamb korma
Serves
4 - 5
Prep Time
20 mins
Cook Time
30 mins
Present this classic curry with a twist using the much revered lamb rack, cooked to perfection under a quilt of curry and yoghurt and served embedded in a mild lentil-thickened sauce
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ShareIngredients
2 frenched Quality Mark lamb racks
2 Tbsp yoghurt
1-2 Tbsp korma curry paste
1/2 tsp ginger paste
1 onion
finely diced4-5 cardamom pods
crushed1/2 cup korma curry paste
1 cinnamon stick
2 cups water
1 cup lentils
1/2 cup yoghurt
2 handfuls of baby spinach leaves
2 red onions
finely sliced1/4 cup canola oil
2 Tbsp chopped fresh coriander
Method
Preheat the oven to 190°C.
Line a baking tray with foil or baking paper.
Mix the yoghurt, curry paste and ginger together and spread thickly over the fat layer on the lamb.
Place on the prepared tray and allow to stand for 10 minutes before cooking.
While the lentils are cooking, place the lamb racks in the preheated oven to roast for 25 minutes.
To make the sauce, cook the onion and cardamom pods in a good dash of oil in a saucepan over a moderate heat until the onion has softened; about 10 minutes.
Stir in the curry paste and cinnamon stick, if using, and cook for a further 2 minutes or until very fragrant.
Add the water and lentils and simmer, uncovered, for 20 minutes until the lentils are tender (soften the flavour of the sauce with yoghurt or cream if wished)
Stir through the baby spinach leaves.
Heat oil in a frying-pan and cook onion until crispy and slightly caramelised. Transfer to a paper towel-lined plate to soak up the excess oil. Serve when cool and crispy.
Slice the lamb into double or single cutlets.
Divide the lentil korma between warmed shallow bowls. Arrange the lamb cutlets on the lentils and top with the fried onions and chopped coriander.
Nutrition Information per Serving (497g)
This nutrition analysis is based on 5 serves.
