Lamb Korma
Creamy, fragrant lamb simmered in coconut milk and korma spice paste. One skillet, zero fuss, ready before your rice finishes cooking.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Brown lamb cubes in batches without stirring for 2 minutes per side until golden.
Step 3
Stir in korma paste and cook for 30 seconds until fragrant.
Step 4
Pour in coconut milk and broth, scraping up browned bits. Simmer for 6 minutes.
Step 5
Add frozen peas and lemon juice, then cook 2 more minutes until peas are hot.
Step 6
Taste and season with salt and pepper. Serve over rice or with naan.
Tools you’ll need
- 12-inch skillet with lid or foil
- wooden spoon for stirring
- measuring spoons
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