Lamb Korma

with Sweet Potato Mash

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Instructions

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1 Prep vegetables

Peel and 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 mince

While the sweet potatoes are cooking, 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 Korma

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.

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5 Add and stew

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 Finish and serve

Juice the lime. Chop the fresh coriander. Season the Korma with the lime juice. 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

Equipment Required: Pestle & Mortar

Cals 818 · Prot 48 · Carbs 79 · Fat 41

Ingredients

Number of people

Korma

Lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Cardamom pods 4 Pieces
Vegetable oil 2 Tbsp
Tomato paste 50 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Garam masala powder 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Water 250 ML
Chicken stock cube 0.5 Pieces
Cooking cream 100 ML
Honey 20 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

Equipment Required: Pestle & Mortar

Cals 818 · Prot 48 · Carbs 79 · Fat 41

Instructions

photo

1 Prep vegetables

Peel and 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 mince

While the sweet potatoes are cooking, 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 Korma

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.

photo

5 Add and stew

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 Finish and serve

Juice the lime. Chop the fresh coriander. Season the Korma with the lime juice. 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 Pieces
Ginger 30 Grams
Cardamom pods 4 Pieces
Vegetable oil 2 Tbsp
Tomato paste 50 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Garam masala powder 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Water 250 ML
Chicken stock cube 0.5 Pieces
Cooking cream 100 ML
Honey 20 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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