Korma Simmer Sauce
Coconut, cashew and yoghurt combine with aromatic spices for a creamy sauce that pairs beautifully with chicken or vegetables.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Using a sharp knife, make 4 diagonal slashes on both sides of lamb. Place into a roasting pan. Pour the Passage to India Korma simmer sauce over one side of lamb and using your fingers rub into slashes and all over meat. Cover and refrigerate overnight to marinate.
- Preheat oven to 160°C / 140°C fan forced. Remove roasting pan from refrigerator and stand for 20 minutes for meat to come to room temperature. Drizzle half the oil over lamb and pour in ½ cup water. Roast for 3 hours (cover with foil if lamb is browning too much). Add onion, lentils and stock to lamb, cover with foil and roast for a further 1 hour or until lentils are cooked and lamb is pull-apart tender.
- Transfer lamb to a serving platter and cover loosely to rest. Stir spinach into lentils until just wilted. Spoon lentil mixture around lamb. Sprinkle with coriander sprigs and serve with rice and yoghurt.
Tips & Hints:
- To slow cook this recipe on a BBQ, preheat 160°C with lid down. Follow recipe and cover roasting dish with foil or lid. Barbecue, covered, for 3 hours. Add onion, lentils and stock, cover again and barbecue for a further one hour.
- Using a sharp knife, make 4 diagonal slashes on both sides of lamb. Place into a roasting pan. Pour the Passage to India Korma simmer sauce over one side of lamb and using your fingers rub into slashes and all over meat. Cover and refrigerate overnight to marinate.
- Preheat oven to 160°C / 140°C fan forced. Remove roasting pan from refrigerator and stand for 20 minutes for meat to come to room temperature. Drizzle half the oil over lamb and pour in ½ cup water. Roast for 3 hours (cover with foil if lamb is browning too much). Add onion, lentils and stock to lamb, cover with foil and roast for a further 1 hour or until lentils are cooked and lamb is pull-apart tender.
- Transfer lamb to a serving platter and cover loosely to rest. Stir spinach into lentils until just wilted. Spoon lentil mixture around lamb. Sprinkle with coriander sprigs and serve with rice and yoghurt.
Tips & Hints:
- To slow cook this recipe on a BBQ, preheat 160°C with lid down. Follow recipe and cover roasting dish with foil or lid. Barbecue, covered, for 3 hours. Add onion, lentils and stock, cover again and barbecue for a further one hour.
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Katrina
Amazing - This was possible the best lamb recipe. The Korma sauce is delicious and I will make it again next week. Very good recipe. I served it with yoghurt and naan too
Ken
One of the best meals I have had all year - I recommend this recipe to try. I used Coles lamb with our the bone but I do not think it made a diffreence. This recipe is the best to try and cook. Just do it.
Ann
Korma Marinated Lamb Shoulder - How would this go being slow cooked in a steam-assisted oven? Sounds perfect to me.....
Lucy
It really is that good - Great recipe. Wouldn’t believe it was good but a friend cooked it and now I’ve made it so many times. Very good product
Jane
Great - Great recipe. The lentils are great. Lots of flavors
+ 26 star only ratings in addition to the reviews above
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