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Lamb Korma with Potatoes

Lamb Korma with Potatoes

Serves 4

2 tablespoons vegetable oil
1 ½ lbs boneless shoulder or leg or of lamb, cut into 1 ½ -inch cubes
1 large potato, peeled, cut into 1-inch cubes
1 jar Maya Kaimal Coconut Korma
2 tablespoons shredded unsweetened coconut (optional)

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 Coconut 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 Indian naan or other flatbread.