Lamb And Potato Korma
Lamb and Potato Korma offers a rich, aromatic curry with tender lamb, spiced with cardamom, cloves, and cinnamon, complemented by hearty potatoes and a yogurt-based sauce. Perfect for comforting family dinners or special occasions, it balances heat and warmth with fragrant herbs and spices.
Ingredients
- 2 lbs. lamb ⓘ
- 2 medium onion, finely grated ⓘ
- 1/4 cup oil ⓘ
- 1-1/2 tsp. ginger/garlic paste
- 1 heaping tsp. cayenne pepper ⓘ
- 1/4 tsp. turmeric ⓘ
- 1 tsp. salt ⓘ
- 1 cup yogurt ⓘ
- 2 cups water
- 6 cardamom pods ⓘ
- 4 cloves ⓘ
- 1 cinnamon stick ⓘ
- 1 tsp. shah zeera (black cumin)
- 1/4 cup cilantro ⓘ
- 6-8 curry leaves ⓘ
- 3-4 green chilies, slitted ⓘ
- 4 medium potatoes, quartered ⓘ
Instructions
- Wash and remove excess fat from the lamb, then set aside.
- In a pressure cooker or pot, add oil and warm over medium-high heat.
- Add cardamom pods, cloves, cinnamon stick, and shah zeera, and cook until it sputters.
- Add the lamb, finely grated onions, ginger/garlic paste, cayenne pepper, salt, and turmeric. Brown the meat.
- Cover and cook for 15 minutes in a pressure cooker or 1 hour in a regular pot, until the meat is partially cooked.
- Add the quartered potatoes, yogurt, water, green chilies, cilantro, and curry leaves.
- Simmer until the lamb and potatoes are tender and flavors meld, about 30-40 minutes.
Tips & Substitutions
For a richer flavor, marinate the lamb in yogurt and spices overnight before cooking. If you find cayenne pepper too spicy, use a milder chili powder. You can substitute lamb with chicken or beef, adjusting cooking times accordingly. Adding a splash of coconut milk at the end can give it a creamy texture, perfect for pairing with Indian Corn Bread.
Serving Suggestions
Serve the Lamb And Potato Korma over steamed basmati rice or with naan bread for a satisfying meal. It pairs wonderfully with a side of cucumber raita or a fresh salad. For an added touch, garnish with extra cilantro and serve alongside Indian recipes like Cottage Cheese Pakoras for a delightful feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water if needed to maintain moisture. This dish also freezes well; just ensure it's cooled completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb And Potato Korma contains roughly 1170 calories, with 21g protein, 129g carbohydrates, and 72g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (137% of the Daily Value), and dietary fiber (107% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! Lamb and Potato Korma tastes even better the next day as the flavors meld together. You can prepare it a day ahead, store it in the refrigerator, and reheat it before serving. Just be mindful of not overcooking the potatoes when reheating.
What can I use instead of yogurt?
If you're looking for a dairy-free option, coconut yogurt or cashew cream can be excellent substitutes for yogurt in this recipe. They will provide creaminess while adding a subtle flavor. Regular sour cream can also be used if you prefer a tangy taste.
How can I adjust the spice level?
To adjust the spice level, reduce the amount of cayenne pepper or replace it with a milder spice, such as paprika. You can also serve the dish with yogurt or raita on the side to help balance the heat, making it more palatable for those sensitive to spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).