Lamb & Sweet Potato Korma

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"from our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (550.9 g)
  • Calories 514.7
  • Total Fat - 20.2 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 96.3 mg
  • Sodium - 2228.7 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 7.5 g
  • Sugars - 15.8 g
  • Protein - 42.2 g
  • Calcium - 123.2 mg
  • Iron - 9.1 mg
  • Vitamin C - 29.4 mg
  • Thiamin - 0.2 mg

Step 1

Toss lamb with pastes, onion and oil in a large bowl.

Step 2

Heat a flameproof casserole dish (16 cup-capacity) over a medium to high heat and aAdd lamb and onion in two batches and cook, stirring occasionally, for about 4 minutes, or until lamb is browned and then return all lamb and onion to pan.

Step 3

Mow add curry paste and cook, stirring, until fragrant and then stir in stock, sweet potatoes, chickpeas and cream and bring to boil and simmer, covered, stirring occasionally, for 20 minutes.

Step 4

Remove cover and simmer korma for a further 10 minutes, or until lamb and potatoes are tender and sauce is slightly thickened.

Step 5

Serve with coriander and naan bread.

Tips & Variations


No special items needed.

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