Kashmiri lamb korma

    1 hour 25 min

    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.

    6 people made this

    Serves: 6 

    • 1kg cubed lamb meat
    • 4 teaspoons olive oil, divided
    • 1 onion, chopped
    • 1 potato, peeled and cubed
    • 50g curry powder
    • 120ml water
    • 80ml coconut milk
    • 80g tinned chickpeas, drained

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
    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 cubes.
    3. Heat a large pan over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion-potato mixture.
    4. Stir in curry powder and cook over medium heat for 1 minute. Add water and bring to the boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
    5. Stir in coconut milk and chickpeas; simmer until heated through, about 5 minutes.

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    Reviews in English (6)


    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)