Yield: 1-2 Servings
Prep Time: mins
Cook Time: mins
Difficulty Level: /5
Ingredients
- 2 tbsps vegetable oil
- 500 g lamb mince
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp finely grated ginger
- ¼ cup korma curry paste
- 1 tsp caster sugar
- 500 g potatoes, peeled,
- 2cm cubes
- 400 g can diced tomatoes
- 400 g can lentils, rinsed, drained
- 1 cup frozen peas
- 1 cup vegetable stock
- Coriander leaves, pappadums, to serve
Steps
01. In a large deep frying pan, heat half oil on high. Brown mince 6 to 8 mins, breaking up lumps as it cooks. Remove from pan, set aside.
02. In same pan, heat remaining oil on high. Saute onion, garlic and ginger 1 to 2 mins until tender.
03. Add curry paste and sugar. Cook 1 to 2 mins, stirring, until fragrant. Return meat to pan. Add potato, tomato, lentils and peas. Cook 40 to 45 mins until potatoes are cooked through. Season to taste.
04. Reserve 1 cup mixture for lunch. Top with coriander and accompany with hot pappadums.
Photo: Bauer/Rob Shaw