Lamb Korma

Name: Lamb Korma
Ingredients: 1/2 tbsp vegetable oil; 1 lb lamb, diced; 1 None large onion, thinly sliced; 1 tsp fresh ginger, grated; 2 tsp poppy seeds; 1/2 cup korma curry paste; 1 1/4 cups half-and-half; 1 (13.5 oz) can chickpeas, rinsed; 3.5 oz green beans, trimmed, halved, blanched; None None cooked basmati rice, to serve; None None fresh cilantro leaves, to serve; None None papadums, to serve

12 ingredients

1 steps

Ingredients

1/2 tbsp vegetable oil
1 lb lamb, diced
1 None large onion, thinly sliced
1 tsp fresh ginger, grated
2 tsp poppy seeds
1/2 cup korma curry paste
1 1/4 cups half-and-half
1 (13.5 oz) can chickpeas, rinsed
3.5 oz green beans, trimmed, halved, blanched
None None cooked basmati rice, to serve
None None fresh cilantro leaves, to serve
None None papadums, to serve

Directions

1

Heat 1 tbsp oil in a large saucepan over high heat. Cook lamb for about 5 mins, or until browned. Set aside. Heat remaining oil over medium-high heat. Add onion and cook for 5 mins, or until soft. Add ginger, poppy seeds and curry paste. Cook until fragrant. Add 3/4 cup water, half-and-half and chickpeas. Bring to a boil then reduce heat and simmer until slightly reduced. Return lamb to pan along with green beans and cook until heated through. Serve over basmati rice and garnish with cilantro leaves. Serve papadums on the side.