Looking for a flavorful and comforting curry? Try this Lamb Korma recipe with melt-in-your-mouth lamb and chunks of baby aubergine in a creamy korma sauce.
Over a medium heat add 1 tablespoon Olive oil in a large pan and cook 0.5 Red onion until softened, about 4-5 minutes.
Add 100 g Mushrooms and 100 g Baby aubergines (eggplant) and cook for a further 2 minutes.
Add 350 g Diced lamb and cook until browned, about 4-5 minutes.
Add 400 ml Coconut milk and 4 tablespoon Korma paste. Stir well and bring to the boil.
Reduce to a simmer and add 15 g Fresh coriander (cilantro). Cook for 25-30 minutes until the lamb is tender.
Add the juice of 1 Lime and stir in 2 tablespoon 0% Greek yogurt to get a marbled effect.
Add 60 g Spinach and allow to wilt, about 2 minutes.
Serve with rice.
Notes
Make sure your spices aren't old. Spices that have been open for 6 months or longer, tend not to have as much flavour and the curry won't have much flavour either.
If you need to thicken the curry, then you can just let it cook for a little longer.
You can add some extra spice with some red chilli flakes.
Leftovers can be stored in the fridge for 2 days or in the freezer for up to 3 months.
This recipe can be made in the slow cooker too.
You can make your own curry paste, or use store bought.