Quick & Easy

Creamy lamb, kumara and ginger korma

Serve with rice and green beans to even out the cream content.
2H 5M



1.Combine the diced lamb with the korma paste and water, mixing well. Marinate for at least an hour or preferably overnight.
2.In a large, heavy-based saucepan, heat the oil and saute the onion and ginger for 2-3 minutes over a gentle heat until softened and fragrant.
3.Add the lamb and marinade, then simmer very gently for 1 hour.
4.Add the yoghurt and cream, then continue to cook over a very gentle heat for 30 minutes. Add the kumara and cook for 30 minutes or until the meat and kumara are tender.
5.Check seasoning, adding a little more cream or water if needed to thin the sauce to a creamy consistency. Serve in bowls with white rice and green beans on the side.
6.Garnish with chopped cashews and mint leaves if desired.

This dish is subtle in spice and yet has a very warming, comforting vibe. It’s easy to prepare and pretty much cooks itself. It makes a great shared meal and can be easily doubled to cater for a crowd.


Related stories