Light on heat, this Indian lamb curry gets a lovely creamy texture from natural yoghurt.
1 tbs vegetable oil
1 (about 1kg) lamb leg mini roast, fat trimmed, cut into 2cm pieces
2 brown onions, coarsely chopped
1/3 cup korma curry paste (see related recipe)
1L (4 cups) chicken stock
80g baby spinach leaves
70g (1/4 cup) Greek-style natural yoghurt
Pappadums, to serve
Steamed rice, to serve
Tzatziki, to serve
Heat half the oil in a large frying pan over medium-high heat. Cook half the lamb, stirring, for 4-5 minutes or until browned. Transfer to a plate. Repeat with remaining oil and lamb.
Reduce heat to medium. Cook the onion, stirring, for 10 minutes or until soft but not coloured. Add the lamb and curry paste. Cook, stirring, for 1 minute or until aromatic. Stir in the stock and bring to a gentle simmer.
Reduce heat to low and simmer, partially covered, stirring occasionally, for 1 1/2 hours or until the lamb is tender. Stir in the spinach and simmer for 1-2 minutes or until the spinach just wilts. Remove from heat. Stir in the yoghurt until well combined.
Divide the korma among serving bowls. Serve with pappadums, rice and tzatziki.
Good Taste - May 2011
Recipe by Michelle Southan