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)
- Water
- Paper Towel
- Seasoning (salt & pepper)
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 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 Onion to the pan and fry until soft and browning, 3-4 minutes (shifting occasionally). Add the garlic and the korma curry paste. Fry until fragrant, 1-2 minutes. Add 200ml [400ml]|#7DA0D7 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 on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 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 Onion to the pan and fry until soft and browning, 3-4 minutes (shifting occasionally). Add the garlic and the korma curry paste. Fry until fragrant, 1-2 minutes. Add 200ml [400ml]|#7DA0D7 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 on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 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, 3-4 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the Onion to the pan and fry until soft and browning, 4-5 minutes (shifting occasionally). Add the garlic and the korma curry paste. Fry until fragrant, 1-2 minutes. Add 600ml [800ml]|#7DA0D7 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 on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 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, 3-4 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the Onion to the pan and fry until soft and browning, 4-5 minutes (shifting occasionally). Add the garlic and the korma curry paste. Fry until fragrant, 1-2 minutes. Add 600ml [800ml]|#7DA0D7 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
Frequently Asked Questions
What is the preparation time for Lamb Korma Curry?
The preparation time for Lamb Korma Curry with crispy poppadoms is between 25 and 40 minutes.
What is the total time required to make Lamb Korma Curry with crispy poppadoms?
The total time required to make Lamb Korma Curry with crispy poppadoms is between 40 and 55 minutes.
How many servings does Lamb Korma Curry provide?
4 servings
What are the main ingredients in Lamb Korma Curry?
Butternut, Cooked Chopped Tomato, Free-range Lamb Chunks, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadoms, Spice & All Things Nice Korma Curry Paste
What is the nutritional information of Lamb Korma Curry?
Calories: 734, Carbs: 62 grams, Fat: grams, Protein: 37.7 grams, Sugar: 16.9 grams, Salt: 1118 grams
How do I prepare Lamb Korma Curry?
CAN WE GET A YUM?: Bowl up the lamb korma curry, and side with the crispy poppadoms. 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. HURRY WITH THE CURRY: Add the onion to the pan and fry until soft and browning, 3-4 minutes (shifting occasionally). Add the garlic and the korma curry paste. Fry until fragrant, 1-2 minutes. Add 200ml [400ml]|#7DA0D7 of water and the chopped tomatoes. Simmer until thickening and the lamb is cooked through, 15-20 minutes. Add the roasted butternut and season. 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). BEGIN WITH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Lamb Korma Curry?
Butternut, Cooked Chopped Tomato, Free-range Lamb Chunks, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadoms, Spice & All Things Nice Korma Curry Paste
How many calories does Lamb Korma Curry have?
734 calories
How much fat content does Lamb Korma Curry have?
grams
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