Lamb Korma With Cucumber Salad

• 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)

1. 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.
2. Bring korma sauce to a boil in a small saucepan. Simmer for 2 mins; add yogurt and sugar. Remove from heat.
3. 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.

vegetable, curry sauce, yogurt, brown sugar, cucumbers, green beans, mint, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/32210 (may not work)