Name: Creamy lamb, kumara and ginger korma
Cook time: 125 min
Total time: 125 min
Yield: 4
Ingredients: 500 gram diced lamb; 1/4 cup korma paste or to taste (available at supermarkets); 1/2 cup water; 1 tablespoon oil; 1 onion, diced; 1 teaspoon finely chopped fresh ginger; 1 cup natural yoghurt; 1 1/2 cup cream; 2 medium golden or orange kumara, peeled and diced; to serve – white rice, steamed green beans, chopped cashews and fresh mint leaves

Ingredients

500 gram diced lamb

1/4 cup korma paste or to taste (available at supermarkets)

1/2 cup water

1 tablespoon oil

1 onion, diced

1 teaspoon finely chopped fresh ginger

1 cup natural yoghurt

1 1/2 cup cream

2 medium golden or orange kumara, peeled and diced

to serve – white rice, steamed green beans, chopped cashews and fresh mint leaves

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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