Fill the air with fragrant mouth-watering spices, and dive into this spectacular Indian lamb and pea curry.
2 1/2 tablespoons ghee or olive oil
1 brown onion, chopped
1kg boned leg of lamb, cut into 2.5cm cubes
3 garlic cloves, crushed
2/3 cup korma curry paste (coconut and almond)
1/4 cup thick natural yoghurt
1/2 cup beef stock
1 cup frozen peas
steamed basmati rice, to serve
Heat 2 teaspoons of ghee or oil in a large saucepan over medium heat. Add onion. Cook for 2 to 3 minutes, or until tender. Remove to a plate.
Increase heat to high. Add 1 tablespoon of ghee or oil to saucepan. Add half the lamb. Cook, stirring, for 2 minutes, or until browned. Transfer to a bowl. Repeat with remaining ghee or oil and lamb.
Reduce heat to medium. Add garlic and curry paste. Cook, stirring, for 1 minute. Return lamb and onion to saucepan. Stir until well combined. Stir in yoghurt and stock. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes, stirring every 10 minutes.
Remove lid. Cook, uncovered, for a further 20 minutes, or until sauce has thickened slightly and lamb is tender. Stir through peas. Cook for 5 minutes, or until peas are heated through. Serve with rice.
Hint: Korma curry paste is mild heat.
Super Food Ideas - April 2004
Recipe by Kerrie Sun