Lamb Curry

Name: Lamb Curry
Ingredients: 2 tbsp vegetable oil; 2 None onions, chopped; 1/4 cup korma curry paste; 12 oz ground lamb; 1 (13.5 oz) can diced tomatoes; 10.5 oz sweet potato, peeled, finely chopped; 1/4 cup raisins; 3 oz frozen peas; 1 None apple, cored, chopped; 2 tbsp chopped fresh mint leaves; 2 tbsp chopped fresh cilantro leaves; 1 None green chili, finely chopped; None None naan and mango chutney, to serve

13 ingredients

2 steps

Ingredients

2 tbsp vegetable oil
2 None onions, chopped
1/4 cup korma curry paste
12 oz ground lamb
1 (13.5 oz) can diced tomatoes
10.5 oz sweet potato, peeled, finely chopped
1/4 cup raisins
3 oz frozen peas
1 None apple, cored, chopped
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh cilantro leaves
1 None green chili, finely chopped
None None naan and mango chutney, to serve

Directions

1

Heat oil in a large frying pan over high heat. Saute onions for 2-3 mins, until tender. Add curry paste and cook, stirring, for 1 min, until fragrant. Add ground lamb and cook for 4-5 mins, until browned, breaking any lumps up with a spoon. Add tomatoes, sweet potato, 1/2 cup water and raisins. Bring to a boil then reduce heat and simmer for 15-20 mins, stirring occasionally, until sweet potato is tender. Add peas and apple. Simmer for 5 mins.
2

Just before serving, stir in herbs and chili. Serve with naan and mango chutney.