Lamb korma with sweet potato mash and toasted naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Lamb korma with sweet potato mash and toasted naan

Mediterranean, Soy-Free

2 Servings, 700 Calories/Serving

20 Minutes

This fast version of Indian-inspired lamb korma, served with a balsamic-seasoned sweet potato mash, is elevated comfort food in a flash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • 1 tablespoon balsamic vinegar
  • 1 organic yellow onion
  • 10 ounces ground lamb
  • Sun Basket coriander spice blend (granulated garlic - coriander - cumin)
  • Sun Basket korma base (Greek yogurt - tomato paste)
  • 4 or 5 sprigs organic fresh cilantro
  • 2 whole grain naan

Chef's Tip

Make It Ahead
The sweet potato mash and the lamb korma (Steps 1 and 2) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate separately overnight. When ready to serve, gently rewarm the sweet potato mash and korma separately, adding 1 to 2 tablespoons water as needed to loosen them, as you proceed with Step 3.

Nutrition per serving

Calories: 700, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 15g (75% DV), Cholesterol: 105mg (35% DV), Sodium: 310mg (13% DV), Carbohydrates: 49g (16% DV), Total Sugars: 11g, Added Sugars: (naan contains added sugar): 2g (4% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the sweet potato mash

  • Peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium sauce pot, add the sweet potato and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a simmer, and cook until tender, 8 to 10 minutes. Drain and return to the pot. Add the balsamic vinegar and 1 to 2 teaspoons [2 to 3 tsp] butter or oil. Using the back of a spoon or a masher, coarsely mash the potato. Season to taste with salt and pepper. Cover and keep warm.
While the sweet potato cooks, prepare the korma.


Prep and cook the lamb korma

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the onion and cook until starting to soften, 1 to 2 minutes. Add the lamb and coriander spice blend, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the korma base and ¼ cup [½ cup] water and cook, stirring occasionally, until the lamb is cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
While the lamb korma cooks, prepare the cilantro and the naan.


Prep the cilantro; toast the naan

  • Coarsely chop the cilantro for garnish.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.


Transfer the sweet potato mash and lamb korma to individual bowls and garnish with the cilantro. Serve with the toasted naan.

Kids Can!

  • Mash the sweet potato.
  • Measure the onion.
  • Measure the water for the lamb korma.
  • Garnish with the cilantro.

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