Description
A rich and aromatic Lamb Korma Stew simmered to tender perfection with a blend of spices, yogurt, and coconut milk, creating a creamy and flavorful dish perfect for a comforting meal.
Ingredients
Scale
Meat
- 2 pounds lamb, cubed
Vegetables and Herbs
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup fresh cilantro, chopped
Spices and Seasonings
- 2 tablespoons curry powder
- 1 teaspoon salt
Dairy and Liquids
- 1 cup plain yogurt
- 1 can coconut milk (approximately 13.5 oz)
- 2 tablespoons vegetable oil
- 1 cup water
Instructions
- Heat the oil: Heat the vegetable oil in a large pot over medium heat to prepare the base for sautéing.
- Sauté aromatics: Add the chopped onions, minced garlic, and grated ginger to the pot and sauté until the onions are translucent and fragrant, releasing their flavors.
- Brown the lamb: Add the cubed lamb to the pot and cook, turning occasionally, until all sides are browned, sealing in the juices for deeper flavor.
- Add spices: Stir in the curry powder and cook for about one minute to toast the spices and enhance their aroma.
- Add liquids and season: Mix in the plain yogurt, coconut milk, salt, and water, stirring gently to combine everything evenly. Bring the mixture to a simmer.
- Simmer gently: Cover the pot and cook the lamb stew on low heat for 1.5 to 2 hours, or until the lamb pieces are tender and flavorful.
- Finish with cilantro: Stir in fresh chopped cilantro just before serving to add a fresh herbal note to the dish.
Notes
- Cooking time may vary depending on the cut of lamb; ensure it is tender before serving.
- Use full-fat yogurt for a richer, creamier texture.
- Serve the stew with steamed basmati rice or warm naan bread.
- You can adjust the curry powder amount to suit your spice preference.
- For a thicker sauce, cook uncovered for the last 10-15 minutes to reduce liquid.
