Lamb Korma Curry

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Picked this up from the local supermarket where we are on holiday and they give a second recipe to use the left overs - great idea i thought. times are based on the first recipe - the left over recipe given at the end of the directions.

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Steps

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Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan , add onion and cook over low heat until soft , remove from the heat and add sweet potato.

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Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.

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Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.

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Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder , zucchini and peas and simmer for 5 minutes or until tender.

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Serve with rice and mango chutney.

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Left overs - curried lamb and chickpea salad - prepare salad by combining 1 cup drained canned chickpeas , sliced lebanese cucumber , halved cherry tomatoes and lettuce leaves.

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Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.

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Ingredients

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lamb, olive oil, brown onion, sweet potato, korma paste, water, coconut milk powder, zucchini, peas