Lamb Korma with Potato and Spinach

Cooking time: 25 minutes. Serves 4

INGREDIENTS

• 500g lean diced lamb
• 2 large brown onions, peeled, halved and thinly sliced
• 2 tbsp rice bran oil
• 300g baby new potatoes, halved
• ½ cup korma paste
• ½ cup water
• ½ cup cream
• 200g baby spinach leaves
• ¼ cup blanched almonds, toasted
• ½ cup fresh coriander
• flaked salt

HOW TO MAKE

1. Set Minut’Cook on the Browning setting. Heat the oil and cook the onion for 3 minutes. Add the meat and cook a further 3 minutes.
2. Add Korma paste and water and close the lid.
3. Set cooker onto High Pressure setting - Timer: 25 minutes. Open lid and add the potatoes, cook a further 3 minutes. Test that the potatoes are cooked and stir through the spinach, cream, almonds and coriander. 
4. Cook on Simmer setting until the spinach has just slightly wilted.
5. Season to taste and serve with steamed rice.