25-Min Lamb Korma with Crispy Potatoes
Tender lamb simmered in a spiced coconut curry with roasted potatoes, tomato, chilies, and raw onion on the side. A weeknight version of Malaysian kambing kurma that skips the long braise.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb lamb shoulder, cut into 1-inch cubes
- 1 can (13.5 oz) coconut milk, full-fat
- 3 tbsp red curry paste (or korma paste)
- 8 oz potatoes, cubed (1/2-inch)
- ½ medium onion, sliced thin (for serving)
- 1 medium tomato, quartered (for serving)
- 2 whole fresh green chilies, sliced (for serving)
- 3 whole garlic cloves, minced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Cook lamb, stirring occasionally, until browned all over, ~5 minutes. Remove to a plate.
- 2
In the same skillet, stir curry paste and minced garlic for 30 seconds until fragrant, then add coconut milk and cubed potatoes.
- 3
Return lamb to skillet. Bring to a simmer and cook for 12 minutes until potatoes are tender and sauce thickens slightly.
- 4
Season with salt and pepper to taste. Serve the curry hot with raw onion, tomato, and green chilies on the side.
Tools you’ll need
- 12-inch skillet or large sauté pan
- wooden spoon or silicone spatula
- cutting board and knife
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