Ingredients
- 700 grams lamb, diced
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 onion, large and sliced
- 1 tablespoon olive oil
- 1/3 cup curry paste (korma)
- 1 1/2 cups beef stock
- 500 grams sweet potatoes (cut into 2cm pieces)
- 400 grams garbanzo beans (chickpeas, rinsed and drained)
- 270 ml coconut cream (canned)
- Fresh coriander sprigs, to serve
- Naan bread, to serve
How to Make
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Step 1: Toss lamb with pastes, onion and oil in a large bowl.
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Step 2: Heat a flameproof casserole dish (16 cup-capacity) over a medium to high heat and aAdd lamb and onion in two batches and cook, stirring occasionally, for about 4 minutes, or until lamb is browned and then return all lamb and onion to pan.
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Step 3: Mow add curry paste and cook, stirring, until fragrant and then stir in stock, sweet potatoes, chickpeas and cream and bring to boil and simmer, covered, stirring occasionally, for 20 minutes.
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Step 4: Remove cover and simmer korma for a further 10 minutes, or until lamb and potatoes are tender and sauce is slightly thickened.
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Step 5: Serve with coriander and naan bread.
We hope you enjoy this recipe!
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