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