Lamb Korma

Name: Lamb Korma
Ingredients: 1/2 tablespoon vegetable oil; 1 pound lamb diced; 1 onion large, thinly sliced; 1 teaspoon fresh ginger grated; 2 teaspoons poppy seeds; 1/2 cup curry paste korma; 1 1/4 cups half-and-half; 13 1/2 ounces chickpeas rinsed; 3 1/2 ounces green beans trimmed, halved, blanched; basmati rice cooked, to serve; cilantro leaves fresh, to serve; papadums to serve

12 ingredients

1 steps

Ingredients

1/2 tablespoon vegetable oil
1 pound lamb diced
1 onion large, thinly sliced
1 teaspoon fresh ginger grated
2 teaspoons poppy seeds
1/2 cup curry paste korma
1 1/4 cups half-and-half
13 1/2 ounces chickpeas rinsed
3 1/2 ounces green beans trimmed, halved, blanched
basmati rice cooked, to serve
cilantro leaves fresh, to serve
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.