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Lamb Korma with Raita

Serves 4

Ingredients

  • spray olive oil
  • 1 brown onion, sliced into wedges
  • 2 tablespoons korma curry paste (or other curry paste)
  • 400g diced trim lamb or lamb leg steaks cut into bite sized pieces
  • 400g can diced tomatoes
  • 1 cup reduced salt chicken stock
  • 3/4 cup fresh coriander leaves
  • 1/2 lebanese cucumber, grated
  • 1/2 small carrot, grated
  • 2 cups reduced fat Australian natural yogurt
  • steamed basmati rice and green beans for serving
Download Recipe (PDF)

Method

  1. 1. Spray a heavy based saucepan with oil, add onion and cook for 2-3 minutes over medium heat. Add curry paste and continue to cook for a further minute, until fragrant. Add the lamb and brown over high heat for 3-4 minutes. Pour in tomatoes and stock, bring to the boil, then reduce the heat and simmer uncovered for 30-40 minutes.
  2. 2. To make raita, finely chop half the coriander leaves and combine with cucumber, carrot and half the yogurt.
  3. 3. Remove the curry from the heat and stir in the remaining yogurt. Serve curry with rice and beans, drizzle with raita, and garnish with extra coriander leaves.

Nutritional Information

Nutrients per serve:
Energy (kj) 1230
Protein (g) 29
Fat, Total (g) 10.8
Saturated (g) 3.6
Carbohydrates (g) 17
Sugars (g) 15
Dietry Fibre (g) 3
Sodium (mg) 708
Calcium (mg) 285
Iron (mg) 4

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