About this recipe: 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.
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)
We all enjoyed this, I did cut back on the curry though, it was 5 star tastewith my modification but i rate how its written. We will make it again! Thanks for submitting! - 17 Jul 2016 (Review from Allrecipes US | Canada)