Grass Fed Lamb Korma Curry with Sweet Currants

This is a lovely flavoured mild curry that can be made with stewing chops, diced lamb or diced beef; I’ve used forequarter chops here.  The sweetness of the currants, the distinctive yet subtle flavour of the curry leaves and the fresh coriander atop make it an easy family favourite here.

Ingredients

• 1 tablespoon olive oil or tallow
• 4 grass fed lamb forequarter chops
• 2 brown onions, cut in half then thickly sliced
• 20 curry leaves
• 1/4 cup korma paste
• 2 cups vegetable stock
• 2 tablespoons currants
• Fresh coriander leaves – chopped

Method
Heat the oil or tallow in a large saucepan over a medium high heat. Add the onions and curry leaves and cook until softened.  Push to the side and add the lamb chops and brown on both sides.

Add the curry paste and stir for 1 minute until fragrant.  Add the vegetable stock, bring to the boil and then turn down to a simmer, apply lid and simmer for 1.5 hours.

Add the currants and stir with 10 minutes to go.

Serve on a bed of jasmine rice, topped with coriander leaves and steamed greens on the side.  Enjoy!

If you’d like some nourishing healthy grass fed lamb to enjoy in this Korma Curry, you can find it in one of our Half Lamb and Whole Lamb Hampers.