Using shop-bought paste means this curry comes together quickly. Lamb neck fillet is tender, so doesn’t need long to cook. You can swap it for chicken breast, if you like. Serve with rice or naans.
Shop-bought korma paste makes this curry speedier than others. Lamb neck fillet is cooked in a tomato and almond spiced curry sauce and is absolutely delicious!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
401
Ingredients
1Tbsp.
vegetable oil
1
large onion, finely sliced
350g
lamb neck fillet, cut into 2cm chunks
4Tbsp.
korma spice paste, we used Patak’s
6
tomatoes, roughly chopped
50g
ground almonds
250g
natural yogurt, plus extra to drizzle
Large handful coriander, roughly chopped
Small handful toasted flaked almonds, optional
Directions
Step 1Heat oil in a large pan over medium-high heat and cook onion for 10min, until softened. Add lamb and cook for 10min, stirring occasionally, until lamb is cooked through.
Step 2Stir in the spice paste, tomatoes and plenty of seasoning and cook, stirring occasionally, until tomatoes have broken down.
Step 3Add the ground almonds and yogurt and cook for 2min, thinning with a little water if needed. Check seasoning and serve garnished with a drizzle of yogurt, the coriander and a sprinkle of toasted flaked almonds, if you like.
Get ahead
Prepare to end of step 2 a day ahead; cool, cover and chill. To serve, reheat until piping hot and complete recipe.
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