Lamb Korma
with Sweet Potato Mash
Instructions
1 Prep
Peel and finely chop the onion and garlic. Peel and grate the ginger. Split the cardamom pods open with the back of a knife. Peel the sweet potatoes and chop them into chunks.
2 Make mash
Cook the sweet potatoes in boiling water for 15-20 min until soft. Drain. Mash with a potato masher or puree in a blender until smooth. Season generously with salt. Keep covered until serving.
3 Fry lamb
Meanwhile, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the lamb mince and fry for 5 min until well browned and starting to crisp. Transfer to a plate.
4 Start curry
Add a drizzle of oil to the pan and fry the onion with a pinch of salt for 5 min until soft. Add the garlic, ginger, tomato paste, cardamom pods, cumin, coriander powder, garam masala, turmeric and chilli powder (spicy!). Cook for 2 min further.
5 Simmer
Add the fried lamb mince, measured water and crumbled chicken stock cube. Cover with a lid, reduce the heat to low and simmer for 10 min. Add a splash of water if needed. Finally, add the cream, honey and black pepper. Cook for 2 min further and check the seasoning.
6 Serve
Juice the lime. Chop the fresh coriander. Season the korma with the lime juice. Serve with the sweet potato mash, fresh coriander and natural yogurt.
Tips for fussy eaters
Prepare a separate batch and keep the spices mild. Serve over rice.
Pro tip
Prepare the korma and the sweet potato mash in advance - they reheat beautifully!
Enjoy this ultimate Indian-spiced comfort dinner!
Cooking Time: 30 min
Cals 783 · Prot 46 · Carbs 70 · Fat 41
Ingredients
Korma
Mash
To serve
Enjoy this ultimate Indian-spiced comfort dinner!
Cooking Time: 30 min
Cals 783 · Prot 46 · Carbs 70 · Fat 41
Instructions
1 Prep
Peel and finely chop the onion and garlic. Peel and grate the ginger. Split the cardamom pods open with the back of a knife. Peel the sweet potatoes and chop them into chunks.
2 Make mash
Cook the sweet potatoes in boiling water for 15-20 min until soft. Drain. Mash with a potato masher or puree in a blender until smooth. Season generously with salt. Keep covered until serving.
3 Fry lamb
Meanwhile, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the lamb mince and fry for 5 min until well browned and starting to crisp. Transfer to a plate.
4 Start curry
Add a drizzle of oil to the pan and fry the onion with a pinch of salt for 5 min until soft. Add the garlic, ginger, tomato paste, cardamom pods, cumin, coriander powder, garam masala, turmeric and chilli powder (spicy!). Cook for 2 min further.
5 Simmer
Add the fried lamb mince, measured water and crumbled chicken stock cube. Cover with a lid, reduce the heat to low and simmer for 10 min. Add a splash of water if needed. Finally, add the cream, honey and black pepper. Cook for 2 min further and check the seasoning.
6 Serve
Juice the lime. Chop the fresh coriander. Season the korma with the lime juice. Serve with the sweet potato mash, fresh coriander and natural yogurt.
Tips for fussy eaters
Prepare a separate batch and keep the spices mild. Serve over rice.
Pro tip
Prepare the korma and the sweet potato mash in advance - they reheat beautifully!
Ingredients
Korma
Mash
To serve
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