Name: Lamb Korma Curry
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tin chickpeas Chickpeas (tinned); 100g baby spinach Spinach (baby); 1 large onion Onions; 1 tin chopped tomatoes Tinned Tomatoes; 2 garlic cloves Garlic; 1 tin coconut milk Coconut Milk (tinned); 2 tbsp korma paste Curry Paste (korma); 500g lamb shoulder Lamb Mince; 300g basmati rice Basmati Rice; 1 tbsp coconut oil Coconut Oil; 2 tsp garam masala Garam Masala; 2 bay leaves Bay Leaves

🛒 Ingredients

Ingredient	Amount	Calories
Chickpeas (tinned)	1 tin chickpeas	476 kcal
Spinach (baby)	100g baby spinach	23 kcal
Onions	1 large onion	54 kcal
Tinned Tomatoes	1 tin chopped tomatoes	72 kcal
Garlic	2 garlic cloves	5.9 kcal
Coconut Milk (tinned)	1 tin coconut milk	788 kcal
Curry Paste (korma)	2 tbsp korma paste	98 kcal
Lamb Mince	500g lamb shoulder	1335 kcal
Basmati Rice	300g basmati rice	1059 kcal
Coconut Oil	1 tbsp coconut oil	86.2 kcal
Garam Masala	2 tsp garam masala	30 kcal
Bay Leaves	2 bay leaves	7 kcal

👨‍🍳 Method

11. Cut lamb shoulder into 3cm chunks. Pat dry.
22. Heat coconut oil in a large casserole; brown lamb in batches, 3 minutes per side. Remove.
33. Reduce heat to medium; fry onion 4 minutes. Add garlic and korma paste; cook 1 minute.
44. Return lamb to the pot. Add chickpeas, tinned tomatoes and coconut milk.
55. Add bay leaves and garam masala. Season.
66. Simmer covered on low 40 minutes until lamb is tender.
77. Stir in spinach until wilted. Season to taste.
88. Serve with basmati rice and a dollop of Greek yoghurt.

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