Lamb Korma

Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 302 Calories

Ingredients

• 4 teaspoons olive oil, divided
• 1 brown onion, chopped
• 1 red potato, peeled and cubed
• 0.5 cup water
• 0.33333334326744 cup coconut milk
• 2.25 pounds cubed lamb meat
• 0.5 cup curry powder
• 0.33333334326744 cup drained canned chickpeas (garbanzo beans)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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