Name: Lamb Korma
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Serves 2
Ingredients: 1 tsp garam masala (see “It’s that easy”), plus more if needed; ½ cup/70 g frozen peas, thawed; Pinch of ground cloves; ½ cup/120 ml beef broth; Microwave steam-in-the-bag rice for serving; Pinch of cayenne pepper; 1 small yellow onion, thinly sliced; 1 garlic clove, minced; Salt and Freshly ground black pepper; ½ cup/115 g whole-fat plain Greek yogurt; Pinch of ground cinnamon; 10 oz/280 g boneless lamb sirloin or loin roast, cut into 1-in/2.5-cm cubes; 1 tbsp unsalted butter; ¼ cup/35 g slivered almonds; 1 tbsp peeled and minced fresh ginger; 2 tsp minced fresh cilantro

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 5

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

How about a trip to India tonight? Redolent with cinnamon, coriander, cardamom, and ginger, korma is a fragrant Indian dish more often reserved for time-consuming celebratory-event cooking than for dinner on a hungry Tuesday night. I’ve simplified it without sacrificing flavor by using a tender cut of meat and the spice blend garam masala instead of the multitude of traditional spices. It’s so rich and delicious, you’ll think it’s been simmering for hours, and the addition of yogurt makes i