Lamb Korma
Description
Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
Ingredients
•
2 1/4 pounds cubed lamb meat
•
4 teaspoons olive oil, divided
•
1 brown onion, chopped
•
1 red potato, peeled and cubed
•
1/2 cup curry powder
•
1/2 cup water
•
1/3 cup coconut milk
•
1/3 cup drained canned chickpeas (garbanzo beans)
Directions
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 to onion.
3
Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
4
Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
5
Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.