Punjabi Lamb Korma with Onion & Cilantro Salad

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

1. Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes, until softened.
2. Add the garlic and ginger and cook for another minute. Add the garam masala, coriander, cumin, and turmeric and stir to combine.
3. Add the lamb and season with salt. Cook for 5 minutes, stirring occasionally.
4. Add the yogurt and stock and stir to combine. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
5. To make the salad, combine the cilantro, red onion, cumin powder, chaat masala, and lime juice in a bowl and mix until combined.
6. 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.