Spiced lamb with korma silverbeet and chickpeas
serves
4
Spiced lamb with korma silverbeet and chickpeas
“Ghee adds melt-in-the-mouth flavour” - Shannon Bennett.
Ingredients (15)
- 2 tsp ground cumin
- 2 tsp coriander
- 2 tsp turmeric
- 4 (about 200g each) lamb rumps, trimmed
- ¼ cup (60ml) ghee
- 1/3 cup (80ml) korma curry paste
- 1 bunch silverbeet, stems thinly chopped, leaves chopped
- 2 sticks celery, roughly chopped
- 400g can chickpeas, drained and rinsed
- 270ml can light coconut milk
- Juice of ½ lime, remaining half cut into wedges to serve
To serve
- Watercress sprigs
- Sliced cucumber
- Mint
- Warm naan bread
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C. Line an oven tray with baking paper. Combine spices and 1 tbs salt flakes on a plate and press mixture all over lamb rumps. Heat 2 tbs ghee in a large frying pan over high heat and cook lamb for 2 minutes each side or until browned. Place on tray and roast for 12-15 minutes for medium-rare. Loosely cover with foil to rest and keep warm.
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2.Heat remaining ghee in the same pan over medium heat, add curry paste and fry for 1 minute, stirring regularly. Add silverbeet stems and celery, stir to combine and cook for 2 minutes, then add leaves, chickpeas and coconut milk, season and cook for 3 minutes or until silverbeet leaves have wilted and sauce has thickened slightly. Remove from heat and stir in lime juice.
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3.Thickly slice lamb, place on silverbeet and chickpea mixture, top with watercress, cucumber and mint, and serve with lime wedges and warm naan bread.
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