1 tablespoon rice-bran oil
750g lamb rump, cubed
1 onion, chopped
1/3 cup korma paste
300ml cooking cream
250g pack frozen pureed spinach, thawed and drained
1. Heat a large pot and add oil. Brown lamb in batches and remove. Cook onion until soft, and add korma paste. Stir, return lamb to pot and mix through.
2. Add the cream and bring to a simmer. Reduce heat and cover with lid. Cook for 30 min or until lamb is tender. Add pureed spinach and stir through.
3. Place curry in a freezer-safe container and allow to cool 25 min before sealing and freezing.
4. To serve: Thaw overnight in the refrigerator and place into a pan. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 min. Serve with rice, raita and mango chutney. Garnish with toasted almonds.