Ingredients
Scale
- 1 pound lamb, cut into chunks
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons korma paste
- 1 can coconut milk
- 1 cup beef or lamb stock
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion, garlic, and ginger; sauté until onion is softened.
- Stir in the korma paste and cook for 2 minutes.
- Add the lamb and brown on all sides.
- Pour in the coconut milk and stock, then season with salt, pepper, cinnamon, and cumin.
- Bring to a boil, then reduce to a simmer and cover.
- Cook for about 1.5 to 2 hours, or until the lamb is tender.
- Serve hot with rice or naan.
Notes
- For a spicier version, add chopped chili peppers.
- Let the stew sit for a few hours or overnight for better flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Stews
- Method: stovetop
- Cuisine: Indian
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg