- 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)
- 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.
03/24/2018
recipepes.com
Lamb Korma, recipe
PT15M
PT1H
5
455 calories
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