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Lamb Cutlets Korma Curry

The Best Creamy Lamb Korma Recipe

4 - 5

Serves

20 mins

Prep Time

30 mins

Cook Time

Allyson Gofton

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

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Lamb,

Easy,

Dinner,

Ingredients

Lamb

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2 racks, frenched Quality Mark lamb racks

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2 tbsp yoghurt

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1-2 tbsp korma curry paste

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1/2 tsp ginger paste

Lentil sauce

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1 onion

finely diced

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4-5 cardamom pods

crushed

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1/2 cup korma curry paste

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1 cinnamon stick

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2 cups water

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1 cup lentils

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1/2 cup yoghurt

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2 handfuls of baby spinach leaves

Fried onion

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2 red onions

finely sliced

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1/4 cup canola oil

Garnish

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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.

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Nutrition Information per Serving (336g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

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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