Lamb Korma
Ingredients
- 2 ¼ pounds cubed lamb meat
- 4 teaspoons olive oil, divided
- 1 brown onion, chopped
- 1 red potato, peeled and cubed
- ½ cup curry powder
- ½ cup water
- ⅓ cup coconut milk
- ⅓ cup drained canned chickpeas (garbanzo beans)
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Instructions
- 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 to onion.
- 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.
- 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.
- Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.
Source
Original recipe: View Original