Description
Aromatic and rich, this lamb korma stew is infused with spices and cooked to perfection.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 inches ginger, grated
- 2 tablespoons korma curry paste
- 1 can coconut milk
- 1 cup chicken or vegetable broth
- 2 tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 cup peas (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and sauté until translucent.
- Add garlic and ginger, cooking until fragrant.
- Stir in the korma curry paste and cook for another minute.
- Add the lamb chunks and brown them on all sides.
- Add the coconut milk, broth, tomatoes, cumin, coriander, turmeric, and cayenne. Stir well.
- Bring to a boil, then reduce heat and let simmer for 1.5 to 2 hours until the lamb is tender.
- If using, add peas in the last 10 minutes of cooking.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
- For a richer flavor, marinate the lamb in yogurt and spices overnight.
- This stew pairs well with basmati rice or naan.
- Adjust the heat level by modifying the amount of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 100 milligrams