Name: Lamb Korma
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 2 servings
Cuisine: British
Ingredients: 400g Lamb Shoulder; 2 medium Onions; 1.5 cloves Garlic; 1 tbsp grated Fresh Ginger; 1 carton Passata; 150ml Chicken Stock; 4 tbsp Curry Paste (korma); 4 tbsp Double Cream; 1 tsp Ground Cumin; 1/2 tsp Ground Turmeric; 1 tsp Garam Masala; 2 tbsp chopped Fresh Coriander; 2 tbsp Ghee

🛒 Ingredients

Ingredient	Amount	Calories
Lamb Shoulder	400g	1000 kcal
Onions	2 medium	72 kcal
Garlic	1.5 cloves	5.9 kcal
Fresh Ginger	1 tbsp grated	9.6 kcal
Passata	1 carton	60 kcal
Chicken Stock	150ml	22.5 kcal
Curry Paste (korma)	4 tbsp	196 kcal
Double Cream	4 tbsp	359.2 kcal
Ground Cumin	1 tsp	11.3 kcal
Ground Turmeric	1/2 tsp	6.2 kcal
Garam Masala	1 tsp	12 kcal
Fresh Coriander	2 tbsp chopped	2.3 kcal
Ghee	2 tbsp	180 kcal

👨‍🍳 Method

11. Brown lamb shoulder in batches in ghee in a large pan, 3-4 minutes per side. Remove and set aside.
22. In the same pan, cook onion 12 minutes until deep golden. Add ginger and garlic; cook 2 minutes.
33. Add korma curry paste, ground cumin, turmeric and garam masala; stir 1 minute.
44. Return lamb to the pan. Add passata and chicken stock; stir and bring to a simmer.
55. Cover and cook on low heat 45-50 minutes until lamb is very tender.
66. Stir in double cream; cook uncovered 5 minutes until sauce is thick and glossy. Finish with fresh coriander.

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