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.

Lamb korma with sweet potato mash and toasted naan

Mediterranean, Soy-Free

2 Servings, 630 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)
Sunbasket 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
  • Sunbasket coriander spice blend (granulated garlic - coriander - cumin)
  • Sunbasket 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: 630, Protein: 35g (70% DV), Fiber: 5g (20% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 2.5g, Saturated Fat: 10g (50% DV), Cholesterol: 100mg (33% DV), Sodium: 270mg (11% DV), Carbohydrates: 49g (16% DV), Total Sugars: 12g, Added Sugars: 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.

Instructions

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

Wash produce before use

1

Make the sweet potato mash

  • Peel the sweet potato. 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 2 teaspoons [1 TBL] 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.

2

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 packaging 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.

3

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.

Serve

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.