Lamb Korma (With Potato And Chickpea)

Hello, fellow food enthusiasts! Get ready to embark on a culinary adventure with my irresistible Lamb Korma with Potato and Chickpea! This dish is a symphony of flavors that will tantalize your taste buds and warm your soul.

With its tender lamb, savory vegetables, and aromatic spices, it’s sure to become a family favorite.

Let’s dive into the magic of this delightful recipe together!

Ready Time

1 hrs 25 mins


7 servings


  • 2.8 pounds cubed lamb meat
  • 4.5 tablespoons olive oil, divided
  • 1.2 brown onion, chopped
  • 1.2 red potato, peeled and cubed
  • 0.7 cup curry powder
  • 0.7 cup water
  • 0.5 cup coconut milk
  • 0.5 cup drained canned chickpeas (garbanzo beans)


In a capacious bowl, generously coat the cubed lamb with two teaspoons of olive oil.

In a saucepan over gentle heat, sauté the chopped onion in the remaining olive oil until it softens, approximately 10-15 minutes.

Remove the saucepan from the heat and incorporate the cubed potatoes into the onion mixture.

Heat a large skillet over medium heat and brown the lamb in batches, cooking each batch for around 5 minutes.

Transfer the browned lamb to the onion-potato mixture.

Add the curry powder to the lamb-onion mixture and cook over medium heat for a minute.

Bring the mixture to a boil by adding water, then lower the heat, cover the saucepan, and simmer until the lamb is tender and the potatoes are soft, which takes about 45 minutes.

Combine the coconut milk and chickpeas with the lamb-onion mixture and simmer until heated through, which takes around 5 minutes.

Dish out the delectable Lamb Korma with Potato and Chickpea among seven appreciative diners.

Nutrional Value

  • Calories: 490
  • Fat: 25g
  • Saturated Fat: 5g
  • Cholesterol: 85mg
  • Sodium: 780mg
  • Carbohydrates: 50g
  • Dietary Fiber: 4g
  • Protein: 30g
  • Vitamin C: 15mg
  • Iron: 4mg
  • Calcium: 180mg
Lamb Korma
Lamb Korma Trio

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