Lamb Korma with Banana Raita
5
Point(s)
Total Time
46 min
Prep
20 min
Cook
26 min
Serves
4
Difficulty
Easy
Turn to your Instant Pot® to make leg of lamb melt-in-your-mouth tender without hours of simmering. The rich, aromatic combination of coconut milk, tomato, and spices makes korma a Southern Indian favorite. Riced cauliflower is a great accompaniment to this saucy korma. Or try brown rice for nutty flavor and a dose of whole grains.
Ingredients
Cooking spray
2 spray(s)
Uncooked red onion(s)
1 large, coarsely chopped
Ginger root
1 piece(s), (1-inch piece), peeled fresh, finely chopped
Garlic
3 medium clove(s), finely chopped
Cilantro
2 Tbsp, coarsely chopped stems
Curry powder
2 tsp
Ground cumin
¾ tsp
Ground cinnamon
½ tsp
Table salt
¾ tsp, or to taste
Canned diced tomatoes
14½ oz, (1 can)
Canned unsweetened light coconut milk
½ cup(s)
Uncooked lean and trimmed lamb leg(s)
1 pound(s), cut into 3/4-inch pieces
Uncooked butternut squash
2 cup(s), cut into 3/4-inch cubes
Cilantro
3 Tbsp, chopped fresh leaves
Banana(s)
½ small, diced
Plain lowfat yogurt
½ cup(s)
Cilantro
2 Tbsp, chopped fresh leaves
Ginger root
½ tsp, grated peeled fresh
Ground cumin
¼ tsp