Name: Dry lamb mince curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 2 onions, chopped; 1/4 cup korma curry paste; 350 gram minced lamb; 400 gram can diced tomatoes; 300 gram kumara, peeled, finely chopped; 1/2 cup water; 1/4 cup sultanas; 3/4 cup frozen peas; 1 apple, cored, chopped; 2 tablespoon chopped mint leaves; 2 tablespoon chopped coriander leaves; 1 green chilli, finely chopped; naan bread, mango chutney, to serve

Dry lamb mince curry

Serves 4

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Ingredients

2 tablespoon vegetable oil

2 onions, chopped

1/4 cup korma curry paste

350 gram minced lamb

400 gram can diced tomatoes

300 gram kumara, peeled, finely chopped

1/2 cup water

1/4 cup sultanas

3/4 cup frozen peas

1 apple, cored, chopped

2 tablespoon chopped mint leaves

2 tablespoon chopped coriander leaves

1 green chilli, finely chopped

naan bread, mango chutney, to serve

Method

1.Heat oil in a large frying pan on high. Saute onion 2-3 minutes, until tender. Add paste; cook, stirring, 1 minute, until fragrant.

2.Add mince to pan; cook 4-5 minutes, until well browned, breaking up with a spoon as it cooks.

3.Stir tomato, kumara, water and sultanas through. Bring to the boil.

4.Reduce heat to low; simmer 15-20 minutes, stirring occasionally, until kumara is tender. Mix in peas and apple; simmer a further 5 minutes.

5.Just before serving, stir herbs and chilli through.

6.Serve curry with naan bread and mango chutney.

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Ingredients

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