Kashmiri lamb korma
(1)
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.
James Jefferson
1 person made this
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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