Lamb Korma with Potatoes
Serves 4
- 2 tablespoons vegetable oil
- 1 ½ lbs boneless shoulder or leg or of lamb, cut into 1-inch cubes
- 1 large potato, peeled, cut into ½-inch cubes
- 1 container* Maya Kaimal Classic Korma
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cubed lamb and brown lightly on all sides.
- Add the Classic Korma sauce and potatoes. Partially cover and gently simmer over low heat until lamb is fork tender, about 1 hour. After 30 minutes, check sauce consistency. If thin, remove lid to allow sauce to reduce and thicken.
- Serve with basmati rice or Indian naan or other flatbread.
* If using our 30 oz. Costco container, use about half.