Korma lamb strips

Name: Korma lamb strips
Cook time: 20 min
Yield: 4
Cuisine: Haryana, India

with steamed rice

Ready in around 20 mins

RECIPE FACT:

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

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE AND COOK THE VEGETABLES:

Trim the ends off the carrot and peel. Cut in half lengthways then slice on the diagonal into ½ halfmoons. Peel then thinly slice the red onion. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the carrot, onion and chickpeas cook for 3-4 mins. Remove from the pan and set aside. Wipe out and reserve the pan.
2. TO HEAT THE STEAMED RICE:

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

Heat a drizzle of oil in the reserved frying pan over a high heat. Add the korma lamb strips and fry for 30 secs, be careful not to overcook. Stir through the korma sauce, carrot, onion and chickpeas then simmer for 1 min. Remove from the heat and season with salt and pepper to taste.
To serve:

Divide steamed rice between bowls and top with lamb korma. Spoon over some yoghurt and sprinkle some toasted almonds.