Name: Creamy lamb, kumara and ginger korma
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 500 gram diced lamb; 1/4 cup korma paste or to taste (available at supermarkets); 1/2 cup water; 1 tablespoon oil; 1 onion, diced; 1 teaspoon finely chopped fresh ginger; 1 cup natural yoghurt; 1 1/2 -2 cup cream; 2 medium golden or orange kumara, peeled and diced; to serve – white rice, steamed green beans, chopped cashews and fresh mint leaves

Creamy lamb, kumara and ginger korma

This subtly spiced dish is perfect for a cold winter day.

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Serves 4

Cook

Marinate

Ingredients

500 gram diced lamb

1/4 cup korma paste or to taste (available at supermarkets)

1/2 cup water

1 tablespoon oil

1 onion, diced

1 teaspoon finely chopped fresh ginger

1 cup natural yoghurt

1 1/2 -2 cup cream

2 medium golden or orange kumara, peeled and diced

to serve – white rice, steamed green beans, chopped cashews and fresh mint leaves

Method

1.Combine the diced lamb with the korma paste and water, mixing well. Marinate for at least an hour or preferably overnight.

2.In a large, heavy-based saucepan, heat the oil and saute the onion and ginger for 2-3 minutes over a gentle heat until softened and fragrant. Add the lamb and marinade, then simmer very gently for 1 hour. Add the yoghurt and cream, then continue to cook over a very gentle heat for 30 minutes. Add the kumara and cook for 30 minutes or until the meat and kumara are tender.

3.Check seasoning, adding a little more cream or water if needed to thin the sauce to a creamy consistency. Serve in bowls with white rice and green beans on the side.

4.Garnish with chopped cashews and mint leaves if desired.

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