This lamb korma is the real deal. Sooo flavorful and complex. The lamb becomes fall-apart tender after slow cooking on the stove for a couple of hours in this creamy, slightly sweet, spicy, AMAZING sauce. It's the perfect Sunday evening meal when you're in the mood for something comforting and different. Plus, your house will smell heavenly as you wait for dinner time. And guess what? Ryan said this was in his top 10 favorite meals ever. Yep, it's that good.
One of the great things is that this dish is made entirely of real, whole, ingredients -- we're even using vine ripe tomatoes instead of canned! (a choice I don't always make). Makes you feel good but it's honestly not much more work. It's also got a bit of coconut milk, onions, garlic, yogurt ginger, and an array of Indian spices. Don't let the recipe scare you -- as long as you have the ingredients, you're in action. Takes about 20 minutes of work then you just let it simmer and become tender and ridiculously delicious all on its own for the next two hours. Serve it over basmati rice with some hot-out-the-oven naan and a glass of red wine. You can thank me later.
Here's how to make it: