Uploaded July 2026 | Updated September 2026, 1 week ago
Slow-roasted lamb korma
Serves 6 Prep 15 mins Cooking 5 ½ hours
1.7kg Coles Australian Lamb Leg Roast Half
⅓ cup (100g) korma curry paste
2 red onions, cut into wedges
1 eggplant, coarsely chopped
400g can diced tomatoes
400g can coconut milk
120g pkt Coles Australian Baby Spinach
1½ cups (300g) basmati rice
1 Lebanese cucumber, thinly sliced
1 tbs lemon juice
1 tbs finely chopped mint
1 tbs finely chopped coriander
225g pkt Coles Mini Naan Garlic & Herb, toasted
Mango chutney, to serve
Mint leaves, to serve
Coriander leaves, to serve
1. Preheat oven to 150°C (130°C fan-forced). Place the lamb in a roasting pan. Spread 1 tbs of the curry paste evenly over the lamb. Arrange the onion and eggplant around lamb.
2. Combine the remaining curry paste, tomato and coconut milk in a bowl. Season. Pour the curry mixture around the lamb. Cover tightly with foil. Bake for 5 hours or until lamb is falling off the bone. Increase oven to 180°C (160°C fan-forced) and roast for 30 mins or until lamb caramelises and sauce thickens slightly. Add the spinach leaves and gently toss in sauce to wilt. Set aside for 15 mins to rest.
3. Meanwhile, cook rice following packet directions. Combine the cucumber and lemon juice in a small bowl. Season. Set aside for 5 mins to develop the flavours. Add the mint and coriander and toss to combine.
4. Serve the lamb with naan, rice, cucumber salad, mango chutney, mint leaves and coriander.
Slow-roasted lamb korma
Serves 6 Prep 15 mins Cooking 5 ½ hours
1.7kg Coles Australian Lamb Leg Roast Half
⅓ cup (100g) korma curry paste
2 red onions, cut into wedges
1 eggplant, coarsely chopped
400g can diced tomatoes
400g can coconut milk
120g pkt Coles Australian Baby Spinach
1½ cups (300g) basmati rice
1 Lebanese cucumber, thinly sliced
1 tbs lemon juice
1 tbs finely chopped mint
1 tbs finely chopped coriander
225g pkt Coles Mini Naan Garlic & Herb, toasted
Mango chutney, to serve
Mint leaves, to serve
Coriander leaves, to serve
1. Preheat oven to 150°C (130°C fan-forced). Place the lamb in a roasting pan. Spread 1 tbs of the curry paste evenly over the lamb. Arrange the onion and eggplant around lamb.
2. Combine the remaining curry paste, tomato and coconut milk in a bowl. Season. Pour the curry mixture around the lamb. Cover tightly with foil. Bake for 5 hours or until lamb is falling off the bone. Increase oven to 180°C (160°C fan-forced) and roast for 30 mins or until lamb caramelises and sauce thickens slightly. Add the spinach leaves and gently toss in sauce to wilt. Set aside for 15 mins to rest.
3. Meanwhile, cook rice following packet directions. Combine the cucumber and lemon juice in a small bowl. Season. Set aside for 5 mins to develop the flavours. Add the mint and coriander and toss to combine.
4. Serve the lamb with naan, rice, cucumber salad, mango chutney, mint leaves and coriander.
