• Monique Jephcote


Updated: Apr 23, 2019

** The ingredients and recipe for this dish are actually on the back of the Patak's paste.


- 9tbsp (150g) Patak's Korma paste

- 450g sliced lamb (good cut)

- 400ml coconut milk

- 50ml water

- 50ml double cream

- 1 medium sliced onion

- 2 tsp oil


Heat oil in a medium saucepan/pot. Add onion, cook until soft. Add Patak’s Korma Spice Paste. Stir occasionally, until reduced and thickened. Add 50ml water, bring to the boil, cover, cook for 5 minutes. Add lamb and fry until sealed. Add coconut milk and double cream. Simmer for 15 minutes.

Once cooked, serve with some brown rice and top with fresh coriander! Can enjoy with a side of steamed greens.

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