As I’ve mentioned in my previous cooking post, I’m big on saving time, but love having a home cooked meal that I can quickly prepare without much thought after I’ve finished work. Enter my quick and easy lamb korma, that you can practically do with your eyes closed… which is normally the case after a full working day.
It’s so important to know what is going in to your body, and making sure you use high quality ingredients, and I really think people are becoming more aware of this but it is often left aside when it comes to your pets. When Pets at Home contacted me about a challenge to devise a plate (for humans!) based on their Wainwrights dog food products, I jumped at the opportunity to recreate my doggies favourite of Lamb and Rice. We recently switched my dogs over to Wainwrights because of the quality of the food and the nutritional value that it offers them. As everyone knows, dogs are mans best friend, so do whatever you can to look after them, the same way they look after you.
Ingredients (Serves 4 with left overs!)
For the Lamb:
- 6 Lamb Leg Steaks (really, you could use any type of lamb, but make sure its a high quality and fresh if you’re eating it medium)
- Salt & Pepper
For the Curry:
- 290g Curry Paste
- 1 large onion (diced)
- 4 white potatoes (diced)
- 3 cloves of garlic (crushed)
- 1/2 tsp ginger (grated)
- 500ml coconut cream
- 50ml double cream
- Water (to your own preference)
The first thing you will want to do, is get as much flavour into your lamb as possible. I like using honey and garlic with lamb. So all you need to do is quickly marinate the lamb with all the ingredients above and you’re ready to move onto your curry.
In your pan, add oil, onions, and curry paste and cook through. When the onions start doing their thing and going translucent you’re ready to add your liquids, ginger, garlic and potatoes and leave them to boil.
Then move on to cooking your lamb, in a large frying pan add a small amount of oil and wait for that to get hot. Once it is on a medium-high heat you are going to add your lamb steaks and cook them for roughly 7 minutes on each side, this will leave them with a nice crust and a medium inside. If you want it any more or less done, then just cook accordingly. Once you have them to your desired taste, cut them into bite size chunks and add them to the curry.
And then all you have to do is leave to simmer until you’re ready to eat! I like mine with some pilau rice and a popadom.