This recipe comes courtesy of Marjorie who made this meal for us one Friday night.
It’s a beautifully fragrant curry, enhanced by the addition of parsnip (one of my favourite vegetables). Originally came from Delicious magazine. Thanks Marjorie.
- 1 tbs sunflower oil
- 500 g lamb neck fillet, trimmed and cut into bite size pieces
- 1 onion, sliced
- 1 long green chilli, seeded and chopped
- 2 garlic cloves, sliced
- 3 cm piece of fresh ginger, finely grated
- 3-4 tbs korma curry paste
- 400 ml can of coconut milk
- 1 cup (250 ml) beef stock, heated
- 200 g green beans, trimmed and halved
- Squeeze of lime juice to taste
- 2 spring onions, sliced
- Steamed basmati rice to serve
Heat the oil in a deep frypan over medium to high heat. In batches cook the lamb turning for 2-3 minutes until brown all over.
Remove the lamb from the pan then add the onion and a bit more oil (if required) and cook for 3-4 minutes until softened and golden brown.
Return the lamb to the pan with the chilli, garlic and ginger and cook through for one minute until fragrant. Stir in the korma paste and cook for one minute more.
Stir in the coconut milk and stock and reduce to a low heat until simmering. Cook for 45 minutes at this temperature or until the lamb is tender.
Add the beans, and some sliced parsnip if you like the taste and cook through until soft. Season with sea salt and lime juice.
Serve with the steamed basmati rice and sprinkle the spring onion as a garnish.