THE CHEAT'S LAMB KORMA

Ingredients

• 800 g lamb cubes

• 3 tbls almond butter

• 2 Tbsp korma paste

• 2 tsp ground coriander

• 5 cinnamon quills

• A pinch salt

• 3 Tbsp butter

• 3 medium onions, finely sliced

• 2 cloves garlic, finely sliced

• korma spice kit

• 2 tsp tumeric

• 500 ml beef stock

• 200 ml single cream

• salt and pepper, to season

Cooking Instructions

1. Combine the cubes of lamb with the almond butter,2 tbls Korma curry paste, ground coriander, cinnamon stick and salt.

2. Mix well then cover with cling film and place in the fridge to marinate for at least 2 hours, ideally overnight.

3. When the lamb has marinated, heat a large pot then fry the chopped onion in the butter until soft and translucent.

4. Add the garlic, 1 tablespoon of Korma curry powder and turmeric then fry for another 30 seconds before adding the lamb and its marinade to the pot.

5. Fry for 2 minutes then pour in the stock.

6. Reduce the heat, cover the pot and allow to simmer for 2 hours or until the lamb is soft.

7. Stir the curry every 20 minutes to ensure it doesn’t catch and burn and top up with extra stock if it starts to look dry.

8. When the lamb is soft, add the cream and season to taste then allow to simmer for another 10 minutes before serving.

#lamb #korma