Cubes of lamb are simmered in a curry and coconut milk-based sauce with potatoes and chickpeas in this Kashmiri lamb korma. Serve with jasmine rice and mango chutney.
What makes this a Kashmiri curry - chick peas? Where did the korma bit come from - coconut milk? A fancy name does not make it a fancy dish. The use of a commercial curry powder is a lazy way of making a curry and this is a lazy dish. - 21 Apr 2017
the basis of this recipe is good, but we tweaked it a bit. used about a tablespoon of curry powder rather than 1/2 cup. we only let the meat, potatoes, and onion simmer in the water for about 25 minutes. any longer and our potatoes would have fallen apart. we added 1/2 cup of plain Greek yogurt to thicken up the sauce. we put this recipe over couscous and it was phenomenal. - 02 May 2016 (Review from Allrecipes US | Canada)
Thank you for sharing this recipe! I love delicious ethnic lamb dishes and this one is amazing. I have never reviewed a recipe before but this one deserves the time to write a review. I have no recommendations on how to improve it because it is perfect the way it is written. - 21 Aug 2015 (Review from Allrecipes US | Canada)