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  • Lamb Korma
  • 500 g boneless lamb steaks, diced
  • 1 onion, peeled and diced
  • 1 tsp crushed garlic
  • 1 tsp grated fresh ginger
  • 2 Tbsp Wattie's Tomato Paste
  • 410 g Wattie's Korma Curry Sauce.

  • Saag Aloo (Indian-style spinach with potatoes)
  • 2 potatoes (approx. 300g), peeled and cut into 2cm pieces
  • 25 g butter
  • 1 tsp grated fresh ginger
  • 1 tsp crushed garlic
  • 1 onion, peeled and diced
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • 1 pinch chilli flakes
  • ½ x 350 g bag Wattie's frozen Free-flow Spinach


1. To make Lamb Korma heat a dash of oil in a frying pan and brown lamb. Set aside.

2. Pan-fry onion, garlic and ginger for 2-3 minutes untill softened. Add Wattie's Tomato Paste and browned lamb. Stir untill meat and onion mixture is coated.

3. Stir in Wattie's Korma Curry Sauce. Cover and simmer for 15-20 minutes untill lamb is cooked.

4. To make Saag Aloo, parboil potatoes in lightly salted water for 8-10 minutes. Drain.

5. While potatoes are cooking, melt butter in a medium frying pan and pan-fry ginger, garlic and onion for 2-3 minutes untill softened.

6. Add parboiled potatoes, cumin, turmeric and chilli flakes. Stir to combine, cover and cook for 5 minutes. Stir occasionally to prevent sticking.

7. Add Wattie's frozen Free-flow Spinach and stir to combine. Cover again and cook for 4-5 minutes untill potatoes and spinach are hot and cooked. Add 2-3 tablespoons water if mixture seems dry. Serve with Lamb Korma and boiled rice.


To boost the vegetable content you can add frozen peas or beans to the Lamb Korma in the last 5 minutes of cooking.

Rate and Review

1 Rating Lamb Korma with Saag Aloo

Reviews (1)

Wendys scarrott's Review | Rating

it was nice, no heat at all but still very tasty. The Saag Aloo was aslo nice , just needed to add a bit of salt once served .. i'm not a fan of lamb so would like to try this dish with chicken.