Lamb Korma

01Method

1. 1

   Toss the lamb pieces in half of the olive oil until evenly coated.

2. 2

   Pour the remaining olive oil into a saucepan and warm over low heat. Gently soften the onion, stirring occasionally, for 10 to 15 minutes. Take the pan off the heat and add the potato.

3. 3

   Warm a large skillet over medium heat. Working in small batches, cook the lamb, turning occasionally, until browned on all sides, about 5 minutes per batch. Add the browned lamb to the saucepan with the onion and potato.

4. 4

   Stir the curry powder into the lamb mixture and cook over medium heat for 1 minute. Pour in the water and bring to a boil. Lower the heat, cover, and simmer until the lamb is cooked through and the potato is tender, about 45 minutes.

5. 5

   Stir in the coconut milk and chickpeas and continue to simmer until everything is warmed through, about 5 minutes.