Creamy korma lamb

Name: Creamy korma lamb
Cook time: 20 min
Yield: 1
Cuisine: Haryana, India

with chickpeas and steamed garlic rice

Ready in around 20 mins

RECIPE FACT:

The Korma recipe can be traced back to the 16th century.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE AND COOK THE VEGETABLES:

Peel the carrot, cut in half lengthways and slice into ½ cm halfmoons on the diagonal. Peel then thinly slice the red onion. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the carrot, onion and chickpeas to the pan and cook for 3-4 mins. Remove from the pan, cover and keep warm. Wipe out and reserve the pan.
2. TO HEAT THE GARLIC RICE:

Microwave option (preferred): Open the bag of steamed garlic rice, squeezing gently on the bag to break up any large clumps. Add to a microwave safe bowl, cover, and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed garlic rice, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO COOK THE LAMB KORMA:

Place the pan back over a high heat with a drizzle of oil. Once hot, add the korma lamb strips and fry for 30 secs, be careful not to overcook. Stir through the korma sauce, carrot, onion and chickpeas and cook for 1 min. Remove from the heat and season with salt and pepper to taste.
TO SERVE:

Divide garlic rice between bowls and top with lamb korma. Spoon over some yoghurt. Serve with picked coriander leaves and a sprinkle of toasted almonds.