This recipe first appeared in Woman’s Day.
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Ingredients
Korma paste
Method
1.Preheat oven to moderate, 180°C.
2.For the korma paste: In a small food processor, pulse all the ingredients, except coriander leaves, until a paste forms.
3.In a flameproof casserole dish, sauté paste and onion in oil for 4-5 minutes. Add lamb, stock, tomatoes and water. Bring to the boil and cover.
4.Stir spinach and peas through. Top with yoghurt, cashews and coriander leaves. Serve with naan.
Note
- To save time, use a prepared korma paste from the supermarket.