Lamb Korma with Eggplant
Ingredients (10 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 0.5 | kg | Eggplant | AUD 0.00 * AUD 0.00 / kg |
| 0.5 | l | Oil, sunflower | AUD 0.00 * AUD 0.00 / l |
| 100 | g | Ghee | AUD 0.00 * AUD 0.00 / kg |
| 1.5 | kg | Lamb, shoulder | AUD 0.00 * AUD 0.00 / kg |
| 0.4 | kg | Onions, diced | AUD 0.00 * AUD 0.00 / g |
| 1.5 | l | KNORR Patak's Korma Sauce 2.2L | AUD 0.00 * AUD 0.00 / l |
| 0.6 | kg | Rice, Basmati | AUD 0.00 * AUD 0.00 / kg |
| 100 | g | KNORR Patak's Mango Chutney 2.9kg | AUD 0.00 * AUD 0.00 / kg |
| 50 | g | Coriander, chopped | AUD 0.00 * AUD 0.00 / g |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Dice the eggplant into 1cm dice and fry in the oil in a large sauce pan untill golden remove and drain on paper towel.
2. Dice the lamb sholder and fry in a large preheated pot with the ghee and fry untill lightly browned, add the diced onions and cook for a further 5 minutes.
3. Add the KNORR Pataks Korma Sauce, bring to the boil then simmer untill lamb becomes tender.
4. Add the cooked eggplant and combine with curry.
5. Cook the Basmati rice in a rice cooker and serve with the curry.
Garnish with chopped coriander and KNORR Pataks Sweet Mango Chutney.
