Lamb & Sweet Potato Korma
Recipe: #35194
July 03, 2020
Categories: Curries, Lamb/Mutton, Onions, Sweet Potato/Yam, Indian, No Eggs, Non-Dairy, Spicy, more
"from our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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