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, coriander cumin powder, garam masala, turmeric and a pinch 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
Chop the fresh coriander. Season the korma with a squeeze of lime. 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 798 · Prot 45 · Carbs 74 · Fat 41
Ingredients
Korma
Mash
To serve
Enjoy this ultimate Indian-spiced comfort dinner!
Cooking Time: 30 min
Cals 798 · Prot 45 · Carbs 74 · 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, coriander cumin powder, garam masala, turmeric and a pinch 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
Chop the fresh coriander. Season the korma with a squeeze of lime. 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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