Description
This rich and flavorful Lamb Korma Stew is a comforting dish featuring tender lamb slow-cooked in a creamy coconut milk and yogurt sauce infused with aromatic spices. Perfect for a cozy dinner, it combines the savory depth of curry with fresh cilantro, delivering a deliciously creamy and mildly spiced experience.
Ingredients
Scale
Meat
- 2 pounds lamb, cubed
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup fresh cilantro, chopped
Spices and Seasonings
- 2 tablespoons curry powder
- 1 teaspoon salt
Dairy and Liquids
- 1 cup plain yogurt
- 1 can coconut milk (approximately 13.5 oz)
- 2 tablespoons vegetable oil
- 1 cup water
Instructions
- Heat oil: Heat the vegetable oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add the chopped onions, minced garlic, and grated ginger to the pot. Sauté until the onions become translucent and fragrant, about 5-7 minutes.
- Brown the lamb: Add the cubed lamb to the pot and cook, stirring occasionally, until browned on all sides, which enhances the flavor and seals in juices.
- Add curry powder: Stir in the curry powder and cook for another minute to toast the spices and deepen their aroma.
- Add liquids and seasonings: Pour in the plain yogurt, coconut milk, salt, and water. Stir to combine all ingredients evenly and bring the mixture to a gentle simmer.
- Simmer and cook: Cover the pot with a lid and let the stew cook on low heat for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded beautifully.
- Add cilantro and serve: Just before serving, stir in the chopped fresh cilantro to add a burst of fresh herbal aroma and flavor to the stew.
Notes
- For a thicker sauce, simmer uncovered for the last 20 minutes.
- Use full-fat yogurt to prevent curdling during cooking.
- The stew pairs well with basmati rice or warm naan bread.
- You can substitute lamb with beef or goat if preferred.
- Adjust salt to taste depending on dietary preferences.
