• 1 kg diced lamb (trimmed of fat)
  • 4 tsp olive oil
  • 1 brown onion, chopped
  • 1 medium sweet potato, peeled, cubed
  • 1/2 cup korma curry paste
  • 1/2 cup water
  • 1/3 coconut milk
  • 2 medium zucchinis, sliced
  • 1/3 cup frozen peas, thawed
  • Serve with rice, natural yoghurt, mango chutney and coriander sprigs


Step 1

Coat lamb in 2 tsp olive oil. Heat remaining oil in the medium saucepan. Add onion and cook over low heat until soft. Remove from heat and add sweet potato.

Step 2

Heat a large frypan and brown lamb in 200g batches, transferring to the saucepan with the onion and sweet potato when browned. Add curry paste to frypan and cook for 1 minute before adding water. Stir to combine and pour into the saucepan.

Step 3

Bring the saucepan to the boil. Reduce heat and simmer covered for 45 mins. Add coconut milk, zucchini and peas and simmer for 5 mins or until tender. Serve with rice, yoghurt, mango chutney and coriander.