This South Asian curry dish is the solution to your cravings for something flavourful and filling. Golden roasted butternut, browned lamb chunks, silky onion, & rich tomato are swirled in a Korma curry paste. Sided with crispy poppadoms to scoop up every last bite.
Lamb Korma Curry
Lamb Korma Curry
with crispy poppadoms
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Cooked Chopped Tomato
- Free-range Lamb Chunks
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Poppadoms
- Spice & All Things Nice Korma Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into small pieces. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the diced onion to the pan and fry until soft and browning, 3-4 minutes (shifting occasionally). Add the grated garlic and the korma curry paste. Fry until fragrant, 1-2 minutes. Add 200ml of water and the chopped tomatoes. Simmer until thickening and the lamb is cooked through, 15-20 minutes. Add the roasted butternut and season.
POP UP THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
CAN WE GET A YUM?
Bowl up the lamb korma curry, and side with the crispy poppadoms.
Butternut - 250g
Free-range Lamb Chunks - 150g
Onion - 1
Garlic Clove - 1
Spice & All Things Nice Korma Curry Paste - 20ml
Cooked Chopped Tomato - 100g
Poppadoms - 2
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into small pieces. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the diced onion to the pan and fry until soft and browning, 3-4 minutes (shifting occasionally). Add the grated garlic and the korma curry paste. Fry until fragrant, 1-2 minutes. Add 400ml of water and the chopped tomatoes. Simmer until thickening and the lamb is cooked through, 15-20 minutes. Add the roasted butternut and season.
POP UP THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
CAN WE GET A YUM?
Bowl up the lamb korma curry, and side with the crispy poppadoms.
Butternut - 500g
Free-range Lamb Chunks - 300g
Onion - 1
Garlic Clove - 1
Spice & All Things Nice Korma Curry Paste - 40ml
Cooked Chopped Tomato - 200g
Poppadoms - 4
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into small pieces. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the diced onion to the pan and fry until soft and browning, 4-5 minutes (shifting occasionally). Add the grated garlic and the korma curry paste. Fry until fragrant, 1-2 minutes. Add 600ml of water and the chopped tomatoes. Simmer until thickening and the lamb is cooked through, 20-25 minutes. Add the roasted butternut and season.
POP UP THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
CAN WE GET A YUM?
Bowl up the lamb korma curry, and side with the crispy poppadoms.
Butternut - 750g
Free-range Lamb Chunks - 450g
Onions - 2
Garlic Cloves - 2
Spice & All Things Nice Korma Curry Paste - 60ml
Cooked Chopped Tomato - 300g
Poppadoms - 6
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into small pieces. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the diced onion to the pan and fry until soft and browning, 4-5 minutes (shifting occasionally). Add the grated garlic and the korma curry paste. Fry until fragrant, 1-2 minutes. Add 800ml of water and the chopped tomatoes. Simmer until thickening and the lamb is cooked through, 20-25 minutes. Add the roasted butternut and season.
POP UP THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
CAN WE GET A YUM?
Bowl up the lamb korma curry, and side with the crispy poppadoms.
Butternut - 1kg
Free-range Lamb Chunks - 600g
Onions - 2
Garlic Cloves - 2
Spice & All Things Nice Korma Curry Paste - 80ml
Cooked Chopped Tomato - 400g
Poppadoms - 8
Woolies Products in this dish
