Lamb Cutlets with Creamy Korma Sauce
A serving of Lamb Cutlets with Creamy Korma Sauce.
Recipe Details
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
On the table: 20 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1 brown onion, sliced thinly
- 2 tablespoons Patak's Korma Curry Paste
- 165ml can coconut milk
- 8 lamb cutlets, trimmed
- Mashed potato, dressed green beans and toasted flaked almonds, for serving
Cooking Instructions
- Heat oil in a medium frying pan, add onion and cook, stirring, until onion is soft. Add korma curry paste and cook until fragrant. Stir in coconut milk and cook until just heated through.
- Meanwhile, heat a large frying pan or chargrill pan and cook lamb until tender.
- Serve sauce with lamb, mashed potato, beans and almonds.
Tips
- This sauce is also great made with 3/4 cup thickened cream. Try serving it with chicken or beef.
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Patak's pastes are great for making curries. They're also an ideal ingredient to add taste and variety to everday meals.
Creating restaurant quality Korma is easy with Patak's paste. With Patak's perfect blend of spices and herbs all you need to do is follow 3 easy steps.
