LEFTOVER LAMB KORMA

Leftover Lamb Korma image

Provided by @MakeItYours

Number Of Ingredients 12

Previous Next

2 tablespoons olive or rapeseed oil
1 onion (sliced finely)
500 g leftover roast lamb (chopped into small pieces (see note))
2 cm piece of ginger (grated)
2 garlic cloves (grated or crushed)
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon chilli flakes ((or to taste))
400 ml tin coconut milk
3 tablespoons ground almonds
1 tablespoon fresh coriander (chopped (plus extra for garnish))

Steps:

Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, cumin and chilli. Cook for 2 minutes, stirring occasionally.
Add roughly ¾ of the coconut milk and all of the lamb, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 10 minutes. If you find the curry becomes too dry, you can add in the rest of the coconut milk.
After 10 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.