Courtney Roulston's Korma Lamb Shoulder with Mint Sauce - Patak's Indian Curry Products and Recipes
Farm to Fork Courtney Roulston creates slow roasted Korma Lamb Shoulder coated in spices using Patak's Korma Paste. Served with a minty side! Try Tonight!
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Ingredients
- 2 kg lamb shoulder, bone in and trimmed
- ¾ jar Patak`s korma paste
- 250 ml canned coconut cream, plus extra to serve
- 400 g can lentils, drained
- 100 g baby spinach
- Mint Chutney
- 1 cup each fresh mint & coriander, plus a few extra sprigs to garnish
- 1 green chilli, roughly chopped
- ½ cup Greek yoghurt
- 3 tbs lemon juice
- 1 tsp honey or maple syrup
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