5 minutes
15 minutes
Serves 2
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Lamb Korma Curry
Try this chilli Scotch Lamb Korma with fragrant pilau rice for a homemade takeaway the family will love.
Ingredients
Cooking Method
-
For the rice heat 15ml(1tbsp) oil in a pan and cook 1 red onion, sliced, for 4 - 5 minutes until golden.
1 -
Add 1 cinnamon stick, 5ml (1tsp) coriander seeds, 5ml (1tsp) cardamom pods and 225g (8oz) basmati rice.
2 -
Pour over 300ml (½pt) water and bring to the boil then cover with foil and a tight fitting lid and cook over low heat for 10 minutes. Once cooked remove from the heat and leave covered to stand for a further 5 minutes.
3 -
For the korma heat 15ml(1tbsp) oil in a pan and cook 1 onion, sliced, 1 clove garlic, crushed, and 225g (8oz) lean lamb leg steaks, cut into small cubes, for 4 - 5 minutes until browned. Add 150ml (¼pt) coconut milk, 15ml (1tbsp) korma curry paste, 5ml (1tsp) sugar and ½ fresh red chilli, sliced, and cook for a further 3 - 4 minutes
4
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Serving Suggestion
Sprinkle the curry with flaked almonds if desired and serve with the rice, naan breads and pickles.
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