Lamb Korma recipe
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Ingredients
- 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)
Nutrition Info
- 301.5 caloriescarbohydrate: 17.4 gcholesterol: 80.3 mgfat: 13.8 gfiber: 4.7 gprotein: 28.1 gsaturatedFat: 5.4 gservingSize: -sodium: 102.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Lamb Korma
Directions
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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.