Lamb Cutlets Korma Curry
The Best Creamy Lamb Korma Recipe
4 - 5
Serves
20 mins
Prep Time
30 mins
Cook Time
Recipe author
Allyson Gofton
Present this classic curry with a twist using the much revered lamb rack, cooked to perfection under a quilt of curry and yoghurt and served embedded in a mild lentil-thickened sauce
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High Iron
Low Fat
Low Sodium
Lamb,
Easy,
Dinner,
Ingredients
Lamb
2 racks, frenched Quality Mark lamb racks
2 tbsp yoghurt
1-2 tbsp korma curry paste
1/2 tsp ginger paste
Lentil sauce
1 onion
finely diced
4-5 cardamom pods
crushed
1/2 cup korma curry paste
1 cinnamon stick
2 cups water
1 cup lentils
1/2 cup yoghurt
2 handfuls of baby spinach leaves
Fried onion
2 red onion
finely sliced
1/4 cup canola oil
Garnish
2 tablespoons chopped fresh coriander
Method
To Roast Lamb
To Make Curry
To Make Fried Onions
To Serve, sliced the lamb into double or single cutlets.
1
Preheat the oven to 190°C.
2
Line a baking tray with foil or baking paper.
3
Mix the yoghurt, curry paste and ginger together and spread thickly over the fat layer on the lamb.
4
Place on the prepared tray and allow to stand for 10 minutes before cooking.
5
While the lentils are cooking, place the lamb racks in the preheated oven to roast for 25 minutes.
Nutrition Information per Serving (336g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1411 (337)kJ
Protein
22.2g
Total Fat
21.6g
Saturated Fat
6.9g
Carbs
11.8g
Sugars
5.9g
Sodium
511mg
Iron*
3.9mg
* Percentage of recommended daily intake (Aust/NZ)
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