lamb korma

About This Project


  • 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)

Prep 10 m

Cook 1 h 15 m

Ready In 1 h 25 m

  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.