Ingredients
- 1 lb. boneless lamb, cut into 1-inch cubes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Salt to taste
- 1 cup Greek yogurt
- 1 cup vegetable stock
- 2 tablespoons butter
- 1/2 cup cilantro leaves, roughly chopped
- 1/2 cup red onion, finely chopped
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chaat masala
- 1/2 teaspoon lime juice
Directions
- Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes, until softened.
- Add the garlic and ginger and cook for another minute. Add the garam masala, coriander, cumin, and turmeric and stir to combine.
- Add the lamb and season with salt. Cook for 5 minutes, stirring occasionally.
- Add the yogurt and stock and stir to combine. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- To make the salad, combine the cilantro, red onion, cumin powder, chaat masala, and lime juice in a bowl and mix until combined.
- Serve the lamb korma with the onion and cilantro salad and steamed rice or naan. Enjoy!
Interesting Facts
- Korma is a type of Indian curry that is usually made with yogurt or cream.
- The name “korma” comes from the Persian word “kurma”, which means “braised”.
- This dish originated in the Punjab region of India and Pakistan.
- The cilantro and red onion salad is a traditional accompaniment to Punjabi Lamb Korma.