I cook this in my slow-cooker to ensure that the meat is fall-apart tender, but you could easily cook it on the stove if you prefer. The korma is mild and yummy, and the spinach is barely noticeable (adding it helps get some greens into the meal without detracting from the flavour).
Ingredients:
- 400 g (1 lb) of lamb fillets, diced
- 100 g (3.5 oz) of onions, diced
- 100 g (3.5 oz) of baby spinach
- 50 g (1.8 oz) of creme fraiche
- 220 ml (7.4 fluid oz) of water
- 1 packet (50 g or 1.8 oz) of Asian Home Gourmet Korma Curry Spice Paste
Recipe:
- Spray the bottom of the slow-cooker with non-stick spray.
- Add the lamb and the onions.
- Combine the korma spice paste with the water, and pour over the top.
- Cover and cook for approximately 5 hours on low, or until the meat is tender.
- Add the creme fraiche and the spinach and stir to combine.
- Serve immediately.
Nutritional Info:
| Calories | Carbs | Fibre | Net Carbs | Fat | Protein | |
|---|---|---|---|---|---|---|
| Lamb | 556 | 0 | 0 | 0 | 23 | 87 |
| Onions | 42 | 10 | 1 | 9 | 0 | 1 |
| Spinach | 23 | 4 | 2 | 2 | 0 | 3 |
| Creme fraiche | 150 | 2 | 0 | 2 | 20 | 1 |
| Korma paste | 132 | 8 | 0 | 8 | 12 | 2 |
| Total | 903 | 24 | 3 | 21 | 55 | 94 |
| Per serving (1/2) | 452 | 12 | 2 | 11 | 28 | 47 |
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