Lamb Korma

with Sweet Potato Mash

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Instructions

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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.

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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.

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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.

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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.

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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.

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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!

Enjoy this ultimate Indian-spiced comfort dinner!

Cooking Time: 30 min

Cals 798 · Prot 45 · Carbs 74 · Fat 41

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

Enjoy this ultimate Indian-spiced comfort dinner!

Cooking Time: 30 min

Cals 798 · Prot 45 · Carbs 74 · Fat 41

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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!

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
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