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Lamb Korma Curry

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Try this chilli Scotch Lamb Korma with fragrant pilau rice for a homemade takeaway the family will love.

How to cook & Ingredients

5 minutes
15 minutes
Serves 2

Ingredients 

225 g (8oz) Lean Scotch Lamb leg steaks

30 ml (2tbsp) Oil

2 Red Onions

1 clove of garlic

150 ml (¼pt) Coconut milk

15 ml (1tbsp) Korma curry paste

5 ml (1tsp) Sugar

Half a fresh red chilli

1 Cinnamon Stick

5 ml (1tsp) Coriander Seeds

5 ml (1tsp) Cardamom pods

225 g (8oz) Basmati rice

300 ml (½pt) Water

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.

 

If you want a lower carb option, why not replace the rice with cauliflower rice? Simply chop a cauliflower into small rice sized pieces and cook it in a pan with oil for 5-8 minutes.

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