Lamb Korma

with Sweet Potato Mash
Enjoy this ultimate Indian-spiced comfort dinner!
1,477 Reviews
Cals 1006 · Prot 58 · Carbs 95 · Fat 50
Low Carb
Try Hello Chef Now
30 min
Lamb Korma with Sweet Potato Mash
Enjoy this ultimate Indian-spiced comfort dinner!
1,477 Reviews
Cals 1006 · Prot 58 · Carbs 95 · Fat 50
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 4*5*9*15*
0.5 Piece
Cooking cream 4*
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 4*
170 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4201 / 1006
Fats (g) 50
of which saturated (g) 25.1
Carbohydrates (g) 95
of which sugars (g) 31.5
Fibers (g) 14.2
Proteins (g) 57.9
Salt (g) 1.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Make mash

1 Make mash

Peel the sweet potatoes and chop them into chunks. 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.
Tip! Make sure to taste your food as you cook, to check the seasoning is to your taste!
Prep

2 Prep

Meanwhile, peel and finely chop the onion and garlic. Peel and grate the ginger. Split the cardamom pods open with the back of a knife.
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 0.5/1/1 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 mash, fresh coriander and natural yogurt.
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