here, or here. Of course, it was very gratifying to make this curry with a homemade korma paste, recipe here, but the bottled paste is just fine too.
800g lamb fillet, diced
2 brown onions, chopped and diced
1/3 cup korma curry paste
1L chicken stock
150g baby spinach leaves
1/2 cup greek style natural yoghurt
Heat oil in a large frying pan over high heat and cook half of the lamb, stirring for 4-5 miin or until browned. Transfer to a plate. Repeat with remaining lamb. Reduce heat to medium and cook onion, stirring, for 6-10 min or until soft but not coloured. Add lamb and curry paste. Cook, stirring, for 1 min or until aromatic. Stir in stock and bring to gentle simmer. Reduce heat to low and simmer, half covered, stirring now and then for 1 hr or until lamb is tender. Stir in spinach and simmer for 1-2 min or until spinach wilts. Remove from heat and stir in yoghurt until well combined. Dive korma amongst 4 bowls.