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
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Ingredients
- 12 oz lamb, cubed (1-inch pieces)
- 3 tbsp korma paste (or mild curry paste)
- 1 can (14 oz) coconut milk (full-fat canned)
- ½ cup chicken or vegetable broth
- ¾ cup frozen peas
- ½ whole lemon (juiced)
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Brown lamb cubes in batches without stirring for 2 minutes per side until golden.
- 3
Stir in korma paste and cook for 30 seconds until fragrant.
- 4
Pour in coconut milk and broth, scraping up browned bits. Simmer for 6 minutes.
- 5
Add frozen peas and lemon juice, then cook 2 more minutes until peas are hot.
- 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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