Dinner

Lamb Korma Curry

Tender lamb shoulder with chickpeas and spinach in a fragrant, creamy korma sauce — a restaurant-quality dinner that's surprisingly simple.

StandardGluten Freehigh_protein
195
kcal
13g
Protein
13g
Carbs
11g
Fat
£0.78
Per Serving
⏱ Prep: 10 min 🍳 Cook: 50 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
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
  1. 1Cut lamb shoulder into 3cm chunks. Pat dry.
  2. 2Heat coconut oil in a large casserole; brown lamb in batches, 3 minutes per side. Remove.
  3. 3Reduce heat to medium; fry onion 4 minutes. Add garlic and korma paste; cook 1 minute.
  4. 4Return lamb to the pot. Add chickpeas, tinned tomatoes and coconut milk.
  5. 5Add bay leaves and garam masala. Season.
  6. 6Simmer covered on low 40 minutes until lamb is tender.
  7. 7Stir in spinach until wilted. Season to taste.
  8. 8Serve with basmati rice and a dollop of Greek yoghurt.

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