Name: Lamb korma with cucumber salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 350 gram lamb leg steaks; 2 tablespoon vegetable or olive oil; 375 gram packet korma simmer sauce; 2 tablespoon natural yoghurt; 2 teaspoon brown sugar; 2 lebanese cucumbers, cut into ribbons; 150 gram green beans, blanched; 1/2 cup mint leaves; 1 tablespoon lemon juice; 12 small plain pappadums, cooked

Ingredients

350 gram lamb leg steaks

2 tablespoon vegetable or olive oil

375 gram packet korma simmer sauce

2 tablespoon natural yoghurt

2 teaspoon brown sugar

2 lebanese cucumbers, cut into ribbons

150 gram green beans, blanched

1/2 cup mint leaves

1 tablespoon lemon juice

12 small plain pappadums, cooked

Method

1.Toss lamb in half the oil. Season with salt and pepper. Preheat a char-grill pan or large frying pan over moderately high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.

2.Bring korma sauce to the boil in a small saucepan. Simmer for 2 minutes; add yoghurt and sugar. Remove from heat.

3.Combine cucumber, beans and mint in a medium bowl. Drizzle salad with combined juice and remaining oil. Serve lamb with salad and pappadums. Drizzle with korma sauce.

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Ingredients

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