Lamb Korma With Cucumber Salad - cooking recipe

Ingredients

12 oz lamb leg steaks
2 tbsp vegetable or olive oil
1 jar (14 oz) korma curry sauce
2 tbsp plain yogurt
2 tsp brown sugar
2 small cucumbers, cut into ribbons
6 oz green beans, trimmed and blanched
4-5 sprigs mint
1 tbsp lemon juice
12 None small plain pappadums, cooked (optional)

Preparation

Toss lamb in half the oil. Season. Heat a grill pan or large skillet on medium-high heat. Cook lamb for 3-4 mins each side for medium. Transfer to a heatproof plate. Cover with foil; let stand for 5 mins. Slice.
Bring korma sauce to a boil in a small saucepan. Simmer for 2 mins; add yogurt and sugar. Remove from heat.
Combine cucumber, beans and mint in a medium bowl. Drizzle salad with combined lemon juice and remaining oil. Serve lamb with salad and pappadums. Drizzle with korma sauce.