Lamb Korma

Using shop-bought paste means this curry comes together quickly. Lamb neck fillet is tender, so doesn’t need long to cook. You can swap it for chicken breast, if you like. Serve with rice or naan bread.

Hands-on time 20min. Cooking time about 30min. Serves 4

● 1tbsp vegetable oil

● 1 large onion, finely sliced

● 350g lamb neck fillet, cut into 2cm chunks

● 4tbsp korma spice paste, we used Patak’s

● 6 tomatoes, roughly chopped

● 50g ground almonds

● 250g natural yogurt, plus extra to drizzle

● Large handful coriander, roughly chopped

● Small handful toasted flaked almonds, optional

1 Heat oil in a large pan over medium-high heat; cook onion for 10min, until softened.

Add lamb; cook for 10min, stirring occasionally, until cooked through.

2 Stir in the spice paste, tomatoes and plenty of seasoning and cook, stirring occasionally, until tomatoes have broken down.

3 Add the ground almonds and yogurt and cook for 2min, thinning with a little water if needed. Check seasoning and serve garnished with a drizzle of yogurt, the coriander and a sprinkle of toasted flaked almonds, if you like.

PER SERVING (including almonds) 401cals, 26g protein, 28g fat (8g saturates), 11g carbs

(9g total sugars), 3g fibre GET AHEAD

Prepare to end of step 2 up to a day ahead; cool, cover and chill. To serve, reheat until piping hot and complete recipe.