Weeknight Lamb Korma

Name: Weeknight Lamb Korma
Prep time: 23 min
Cook time: 21 min
Total time: 44 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 pieces lamb shoulder; 150g potatoes; 2 ginger; 300g papadum; 2 tbsp turmeric; 1 tbsp yogurt; 1 tbsp garam masala; 3 tbsp olive oil; to taste salt and black pepper

A weeknight Indian lamb korma with potatoes and ginger, finished with turmeric, yogurt and garam masala, served over papadum.

Total time

44 min

Prep

23 min

Cook

21 min

Difficulty

hard

Cuisine

Indian

comfort

Ingredients

4 pieceslamb shoulder

150gpotatoes

2ginger

300gpapadum

2 tbspturmeric

1 tbspyogurt

1 tbspgaram masala

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the lamb shoulder and roast it over medium-high heat until well browned, about 7 minutes.

Add the potatoes and ginger, cooking until softened, about 6 minutes.

Stir in the turmeric, yogurt and garam masala for 2 minutes.

Warm the papadum separately.

Let the lamb simmer for about 17 minutes so it becomes tender.

Taste and adjust the seasoning.

Serve hot with the papadum, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

477

Protein

21.5g

Fat

17.2g

Carbs

55.6g

Fiber

9.7g

Sodium

697mg

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