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Lamb Korma with Saag Aloo
Lamb Korma with Saag Aloo
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Lamb Korma with Saag Aloo

It is a myth that Indian-inspired cooking is hard. This korma curry is truly easy and mild enough for the whole family to enjoy.

Makes 4-5
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
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Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

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madewith image
i

Free-flow Spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

Method
Step 1
1. To make Lamb Korma heat a dash of oil in a frying pan and brown lamb. Set aside.
Step 2
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.
Step 3
3. Stir in Wattie's Korma Curry Sauce. Cover and simmer for 15-20 minutes untill lamb is cooked.
Step 4
4. To make Saag Aloo, parboil potatoes in lightly salted water for 8-10 minutes. Drain.
Step 5
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.
Step 6
6. Add parboiled potatoes, cumin, turmeric and chilli flakes. Stir to combine, cover and cook for 5 minutes. Stir occasionally to prevent sticking.
Step 7
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.
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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.
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
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