Kashmiri lamb korma
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.
Ingredients
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
Method
Prep:10min ›
Cook:1hr15min ›
Ready in:1hr25min
- 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 cubes.
- 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.
- 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.
- Stir in coconut milk and chickpeas; simmer until heated through, about 5 minutes.
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Reviews & ratings
Average global rating:
(14)
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)
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