Preparation: 8 minutes Cooking: 25 minutes
600g lamb rump steaks, diced
2 tbsp oil
1 small red onion, diced
2 cloves garlic, crushed
4 cm piece ginger, grated
1/3 cup korma curry paste
1 1/2 cups vegetable stock
2 medium potatoes, peeled, cut into small dice
250g baby spinach
1/2 cup coconut cream
2 tsp cornflour
To serve: Toasted flaked almonds, steamed basmati rice, mango chutney
1. Cut lamb across the grain into thin strips (about 1 cm wide). Add 1 tbsp oil to lamb strips, mix well then cook in a wok or large frying pan in 3 batches.
2. Cook each batch until the first sign of moisture appears on the uncooked side, turn lamb and cook 1 minute more. Remove each batch and set aside. Reheat pan between batches.
3. Reduce heat to medium, add remaining oil to the pan and add the onion, cooking until soft. Add the garlic and ginger, cook for 30 seconds, add the curry paste and cook for 1 minute. Add the stock and potatoes, stir to combine and bring to the boil.
4. Reduce heat to low and simmer for 6-8 minutes or until potatoes are just tender. Stir in the spinach, cook for 2 minutes. Stir in the combined coconut cream and cornflour, simmer for 1-2 minutes. Return lamb to pan and simmer for 1 minute to gently warm.
5. Serve the lamb curry sprinkled with toasted almonds, and steamed basmati rice and mango chutney on the side.
TIPS . Leg steaks or chops are also a great option for this recipe.
The flavours in this dish taste even better the next day to make the perfect winter lunch meal.