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Lamb cutlets korma curry

The best creamy lamb korma

4 - 5

Serves

20 mins

Prep Time

30 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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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High Iron

High Protein

Low Carb

Ingredients

Lamb

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2 frenched Quality Mark lamb racks

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2 Tbsp yoghurt

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1-2 Tbsp korma curry paste

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1/2 tsp ginger paste

Lentil sauce

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1 onion

finely diced

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4-5 cardamom pods

crushed

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1/2 cup korma curry paste

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1 cinnamon stick

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2 cups water

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1 cup lentils

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1/2 cup yoghurt

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2 handfuls of baby spinach leaves

Fried onion

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2 red onions

finely sliced

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1/4 cup canola oil

Garnish

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2 Tbsp chopped fresh coriander

Method

To Roast Lamb

To Make Curry

To Make Fried Onions

To Serve

1

Preheat the oven to 190°C.

2

Line a baking tray with foil or baking paper.

3

Mix the yoghurt, curry paste and ginger together and spread thickly over the fat layer on the lamb.

4

Place on the prepared tray and allow to stand for 10 minutes before cooking.

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5

While the lentils are cooking, place the lamb racks in the preheated oven to roast for 25 minutes.

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Nutrition Information per Serving (466g)

This nutrition analysis based on five serves.

Energy

2263kJ (541 kcal)

Protein

40.4g

Total Fat

32.6g

Saturated Fat

11.0g

Carbs

18.4g

Dietary Fibre

7.1g

Sodium

804mg

Iron

5.6mg

Zinc

5.3mg

Vitamin B12

0.73µg