Lamb cutlets korma curry
The best creamy lamb korma
4 - 5
Serves
20 mins
Prep Time
30 mins
Cook Time
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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Ingredients
Lamb
2 frenched Quality Mark lamb racks
2 Tbsp yoghurt
1-2 Tbsp korma curry paste
1/2 tsp ginger paste
Lentil sauce
1 onion
finely diced
4-5 cardamom pods
crushed
1/2 cup korma curry paste
1 cinnamon stick
2 cups water
1 cup lentils
1/2 cup yoghurt
2 handfuls of baby spinach leaves
Fried onion
2 red onions
finely sliced
1/4 cup canola oil
Garnish
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 (497g)
This nutrition analysis is based on 5 serves.
Energy
2418kJ (578 kcal)
Protein
41.1g
Total Fat
36.1g
Saturated Fat
11.6g
Carbs
18.9g
Dietary Fibre
7.8g
Sodium
844mg
Iron
5.8mg
Zinc
5.4mg
Vitamin B12
0.7µg
