This quick Lamb Korma Curry is made with Australian lamb and a creamy sauce created by Indian experts at Passage to India. Mild, rich and full of flavour – it’s perfect for a weeknight dinner.
Ingredients
1 tbsp vegetable oil
1kg diced lamb (large chunks)
Passage to India Korma Simmer Sauce
½ cup natural yoghurt, plus extra to serve
500g (2 Cups) of Basmati rice
Red onion and herbs to garnish (optional)
Method
Cook lamb in 2 batches in a hot, oiled pan.
Add the Korma simmer sauce and stir until bubbling.
Turn heat down to low and simmer until meat is tender (approximately 10 minutes). Stir through yoghurt. Simmer for another five minutes.
