Lamb Korma Recipe

When it comes to Indian cuisine, the rich and flavorful curries are always a standout. One such classic dish is Lamb Korma, a creamy and aromatic stew that is sure to tantalize your taste buds. This dish originates from the Mughlai cuisine, known for its intricate flavors and use of aromatic spices.

The base of the dish is a delicious and creamy gravy made from yogurt, nuts, and aromatic spices. The tender pieces of lamb are then simmered in this luscious sauce, allowing the flavors to...

2 ¼ pounds cubed lamb meat
4 teaspoons olive oil, divided
1 brown onion, chopped
1 red potato, peeled and cubed
½ cup curry powder
½ cup water
⅓ cup coconut milk
⅓ cup drained canned chickpeas (garbanzo beans)

Information

Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Servings: 6
Yield: 6 servings

Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.

Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.

Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.

Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.

Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

Nutrition

302 cal.

Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 80mg
Sodium: 102mg
Total Carbohydrate: 17g
Dietary Fiber: 5g
Total Sugars: 2g
Protein: 28g
Vitamin C: 7mg
Calcium: 70mg
Iron: 6mg
Potassium: 589mg

How to Make Lamb Korma - A Step-by-Step Guide

Ingredients

Information

Nutrition

302 cal.

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