Ingredients

Serves 6

Prep: 10 mins
Cooking: 1 hour
 

1kg diced lamb leg or steak (trimmed of fat)
4 tsp olive oil
1 brown onion, chopped
1 medium sweet potato, cubed
½ cup korma curry paste
½ cup water
1/3 cup coconut milk powder (or you can also use 1/3 cup coconut milk)
2 medium zucchinis, sliced
1/3 cup frozen peas, thawed

Method

Lamb Korma Curry
Coat lamb in 2 teaspoons olive oil. Heat remaining oil in medium saucepan. Add onion and cook over low heat until soft. Remove from heat and add sweet potato.
 
Heat a large frypan and brown lamb in 200g batches, transferring to saucepan when browned. Add curry paste to frypan and cook for 1 minute. Add water and stir to combine. Pour into saucepan.
 
Bring saucepan to the boil. Reduce heat and simmer covered for 45 mins. Add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender. Serve with rice and mango chutney.
 
Tip: Use the leftovers to create a Curried Lamb & Chickpea Salad
 

Curried Lamb & Chickpea Salad
Serves: 2
Prep: 5 mins
 
Prepare salad by combining 1 cup drained canned chickpeas, sliced Lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top of the salad. Serve with mango chutney.