Ingredients
- ½ tbsp oil
- 1 large onion, sliced
- 1 x 450g pack extra-lean diced lamb
- 1 x 200g pack baby button mushrooms
- 5 tbsp korma paste (we like Patak’s)
- 1 x 400ml tin light coconut milk
- 200ml chicken or vegetable stock
- 1 x 260g pack young leaf spinach
- juice of 1 lime
- 4 tbsp 0% fat Greek yogur
Step by step
- Heat the oil in a large saucepan or deep-sided frying pan. Add the onion and soften on a medium heat for 3-4 minutes. Increase the heat to high, add the meat and fry for 5 minutes until lightly browned.
- Add the mushrooms and korma paste; fry, stirring, for another minute. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 30-35 minutes until the sauce is reduced and the lamb is tender.
- Add the spinach and stir over the heat for a minute or two until it has wilted. Squeeze over the lime juice to taste, stir in the yogurt to marble the sauce and serve with steamed rice.
source:https://www.sainsburysmagazine.co.uk/recipes/curries/light-lamb-mushroom-and-spinach-korma?
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