Monday, December 2
Light on heat, this Indian lamb curry gets a lovely creamy texture from natural yoghurt.
The ingredient of Lamb Spinach Korma
- 1 tablespoon 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 massel chicken style liquid stock
- 80g baby spinach leaves
- 70g 1 4 cup greek style natural yoghurt
- pappadums to serve
- steamed sunrice white medium grain rice to serve
- tzatziki to serve
The Instruction of lamb spinach korma
- 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
Nutritions of Lamb Spinach Korma
calories: 536 555 caloriescalories: 31 grams fat
calories: 9 grams saturated fat
calories: 9 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 55 grams protein
calories: 178 milligrams cholesterol
calories: 2017 milligrams sodium
calories: https schema org
calories: nutritioninformation