Lamb and Mushroom Korma Recipe | New Zealand Spring Lamb

Prep 25 mins Cook 1 hour Serves 4-6 Cut Diced

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

1 pkg (1 kg) New Zealand Spring Lamb® Frozen Stew Chunks, thawed in refrigerator overnight
2 tbsp all-purpose flour
1 tsp granulated garlic
1/2 tsp salt
3 tbsp coconut oil
10 medium mushrooms, preferably cremini, sliced
2 medium onions, peeled and roughly chopped
3 cloves garlic, minced
1 cup Korma Curry Paste – easily found at local grocery stores
1 tbsp fresh ginger, minced
1 tsp Siracha Hot Chili Sauce
1 cup vegetable stock
1 1/2 cups full fat (16g-25g fat per 100g serving) unsweetened canned coconut milk – we like AROY-D brand best
4 cups cooked white rice
Cilantro for garnish (optional)

Directions

Place lamb cubes in a large bowl. Sprinkle with flour, granulated garlic and salt. Toss so that all cubes are covered. Set aside
Heat 2 tbsp of coconut oil in a large non-stick saucepan or deep skillet over medium-high heat. Add the lamb and sauté until all sides are lightly golden. Remove with a slotted spoon and set aside
Add the mushrooms and sauté until golden. Remove with a slotted spoon and set aside
Add remaining coconut oil to saucepan. Over medium-high heat, add the onions and garlic. Sauté until the onions begin to soften
Add Korma paste, fresh ginger and Sriracha, stir to combine. Add the lamb cubes and mushrooms
Pour in vegetable stock, stir, cover pan and simmer for 1 hour or until cubes are tender
Before serving, add coconut milk and heat through but do not boil
Serve over rice and top with cilantro (optional)

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.