Lamb Korma

with Sweet Potato Mash
Enjoy this ultimate Indian-spiced comfort dinner!
Cals 798 · Prot 45 · Carbs 74 · Fat 41
Low-Carb
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30 min
Lamb Korma with Sweet Potato Mash
Enjoy this ultimate Indian-spiced comfort dinner!
Cals 798 · Prot 45 · Carbs 74 · Fat 41
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Korma
Lamb mince
350 Grams
Red onion
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Cardamom pods
4 Piece
Vegetable oil
2 Tbsp
Tomato paste
50 Grams
Coriander cumin powder
4 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Water
250 ML
Chicken stock cube
0.5 Piece
Cooking cream
100 ML
Honey
15 Grams
Black pepper
0.5 Tsp
Lime
1 Piece
Mash
Sweet potatoes
600 Grams
Salt
1 Tsp
To serve
Fresh coriander
15 Grams
Natural yogurt
170 Grams

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Make mash

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.
Fry lamb

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.
Start curry

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, coriander cumin powder, garam masala, turmeric and a pinch chilli powder (spicy!). Cook for 2 min further.
Simmer

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.
Serve

6 Serve

Chop the fresh coriander. Season the korma with a squeeze of lime. Serve with the sweet potato mashfresh 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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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