This low-maintenance, delicious curry is the perfect addition to your weekly menu planner! Fragrant, creamy, tantalising and irresistible. Pop it on in the morning, and the house will be filled with the mouth-watering aroma of this slow-cooked dish. Garnish with fresh coriander and chilli to your own tastes, and add rice, Naan and papadums to make it the perfect family-friendly meal.
Preparation: 20 mins
Cooking time: Approx 4-6 hrs
Serves 4.
INGREDIENTS:
- Rice bran oil
- 800g lamb neck or shoulder chops
- 15g butter
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 150ml beef or lamb stock
- ¾ cup (or 200g) korma curry paste
- 1 cup cream
- ¼ cup ground almonds
- 100g baby spinach
- Coriander and chilli to garnish
- Rice, Naan bread, and papadums to serve
METHOD:
- Bring a drizzle of oil to medium to high heat in a heavy-based pan. Brown the lamb chops on each side for 1-2 minutes, then set aside.
- To the same dish, add the butter and stir until melted. Add the onion, garlic and ginger, and cook while stirring for 2-3 minutes or until the onion softens. Stir through the korma paste and cook for a further minute until fragrant.
- Pour over the stock, stir and bring to a simmer.
- Transfer to a slow cooker.
- Nestle the lamb chops into the onion mixture and cook on low for 4-6 hours.
- Once the lamb chops are tender, remove the bones and stir through the cream*, almonds and baby spinach. Place back into the slow cooker for a final 30 minutes, then season to taste with salt and pepper.
- Garnish with coriander and chilli. Serve with rice, Naan and papadums.
Note: You can use lamb shanks or diced lamb shoulder instead of the chops. *For a healthier meal, substitute the cream for no-fat yoghurt.