Light lamb, mushroom and spinach korma
Serves: 4
Prep time: 45 minsTotal time: 
Recipe photograph by Dan Jones
Light lamb, mushroom and spinach korma
Serves: 4
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
372Kcal
Fat
23gr
Saturates
11gr
Carbs
10gr
Sugars
7gr
Fibre
5gr
Protein
30gr
Salt
1.5gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
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 yogurt
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.
