¼ cup vegetable oil
8 small washed potatoes, halved
1 tbsp ghee
⅓ cup korma curry paste
1.2 kg lamb leg, diced
⅔ cup thick Greek-style yoghurt
2 tsp plain flour
2 tsp salt
1 tsp ground white pepper
1 green shallot, curled, to garnish
4 servings white basmati rice to serve
- Heat oil in a large deep non-stick frying pan over a medium-high heat. When hot, add potato and cook for 10 minutes or until browned on all sides. Transfer to a bowl. Add ghee and, when melted, add curry paste and cook, stirring occasionally, for 8 minutes or until browned. Add lamb and stir until combined. Cook, stirring occasionally, for 10 minutes or until lamb is browned.
- Combine yoghurt and flour in a small bowl. Add 1 heaped tbsp of yoghurt mixture to curry and stir until well combined. Cook for 1 minute. Continue to add remaining yoghurt mixture in this way (if yoghurt is added too fast, it will split). Bring curry to a simmer, then reduce heat to low and cook, partially covered, for 1 hour. Add potato and cook for 15 minutes or until lamb is very tender and potato is tender. Season with salt and white pepper. Garnish with green shallot curls and serve with steamed basmati rice.