Quick and Easy

Lamb shank and spinach korma soup

Enjoy your favourite warming Indian flavours in this delicious lamb shank and spinach korma soup. Create your own korma paste with this recipe or use pre-made to save time
Lamb shank and spinach korma soup
4
20M
2H
2H 20M

This recipe first appeared in Woman’s Day.

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Ingredients

Korma paste

Method

1.Preheat oven to moderate, 180°C.
2.For the korma paste: In a small food processor, pulse all the ingredients, except coriander leaves, until a paste forms.
3.In a flameproof casserole dish, sauté paste and onion in oil for 4-5 minutes. Add lamb, stock, tomatoes and water. Bring to the boil and cover.
4.Stir spinach and peas through. Top with yoghurt, cashews and coriander leaves. Serve with naan.
  • To save time, use a prepared korma paste from the supermarket.
Note

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