Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4201 / 1006
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make mash
Peel the sweet potatoes and chop them into chunks. Cook the sweet potatoes in boiling water for 15-20 min until soft. Drain. Mash with a potato masher or puree in a blender until smooth. Season generously with salt. Keep covered until serving.
Tip!Make sure to taste your food as you cook, to check the seasoning is to your taste!
Meanwhile, peel and finely chop the onion and garlic. Peel and grate the ginger. Split the cardamom pods open with the back of a knife.
3 Fry lamb
Meanwhile, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the lamb mince and fry for 5 min until well browned and starting to crisp. Transfer to a plate.
4 Start curry
Add a drizzle of oil to the pan and fry the onion with a pinch of salt for 5 min until soft. Add the garlic, ginger, tomato paste, cardamom pods, coriandercuminpowder, garam masala, turmeric and a pinch chilli powder(spicy!). Cook for 2 min further.
Add the fried lamb mince, measuredwater and crumbled 0.5/1/1 chicken stock cube. Cover with a lid, reduce the heat to low and simmer for 10 min. Add a splash of water if needed. Finally, add the cream, honey and black pepper. Cook for 2 min further and check the seasoning.
Chop the fresh coriander. Season the korma with a squeeze of lime. Serve with the sweetpotato mash, fresh coriander and natural yogurt.