THE DAIRY KITCHEN
Lamb Korma with Raita
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
40 MINS
Drizzle with cool and creamy yoghurt, the family will love this delightful lamb korma.
Ingredients
spray olive oil1 brown onion, sliced into wedges
2 tablespoons korma curry paste (or other curry paste)
400g diced trim lamb or lamb leg steaks cut into bite sized pieces
400g can diced tomatoes
1 cup reduced salt chicken stock
3/4 cup fresh coriander leaves
1/2 lebanese cucumber, grated
1/2 small carrot, grated
2 cups reduced fat natural yoghurt
steamed basmati rice and green beans for serving
Nutrition (per serve)
| Energy (kj) | 1230 |
| Sugars (g) | 15 |
| Protein (g) | 29 |
| Dietry Fibre (g) | 3 |
| Fat Total (g) | 10.8 |
| Sodium (mg) | 708 |
| Saturated (g) | 3.6 |
| Calcium (mg) | 285 |
| Carbohydrates (g) | 17 |
| Iron (mg) | 4 |
Method
- Spray a heavy based saucepan with oil, add onion and cook for 2-3 minutes over medium heat. Add curry paste and continue to cook for a further minute, until fragrant. Add the lamb and brown over high heat for 3-4 minutes. Pour in tomatoes and stock, bring to the boil, then reduce the heat and simmer uncovered for 30-40 minutes.
- To make raita, finely chop half the coriander leaves and combine with cucumber, carrot and half the yoghurt.
- Remove the curry from the heat and stir in the remaining yoghurt. Serve curry with rice and beans, drizzle with raita, and garnish with extra coriander leaves.
