Lamb Korma is an Indian Mughlai dish, in which lamb stew meat is braised in a cream-based sauce and toasted Indian spices. This lamb curry is simmered for hours to reach the perfect tenderness and rich flavor.
- Coat lamb in 2 tsp olive oil. Heat remaining oil in the medium saucepan. Add onion and cook over low heat until soft. Remove from heat and add sweet potato.
- Heat a large frypan and brown lamb in 200g batches, transferring to the saucepan with the onion and sweet potato when browned. Add curry paste to frypan and cook for 1 minute before adding water. Stir to combine and pour into the saucepan.
- Bring the saucepan to the boil. Reduce heat and simmer covered for 45 mins. Add coconut milk, zucchini and peas and simmer for 5 mins or until tender. Serve with roti, rice, natural yoghurt and mango chutney.