2 tablespoons vegetable oil
1 lb lamb steaks, cut into 1-inch cubes
1 lb potatoes, peeled, cut into 1-inch cubes
1 15-oz container Maya Kaimal Classic Korma
1. In a large braising pan or pot, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed lamb. Let the lamb lightly brown on all sides.
2. When the lamb is lightly browned, add the potatoes and the Classic Korma sauce. Cover and lower heat. Let simmer for 35-45 minutes until the lamb is tender. Add water if sauce becomes too dense.
3. Serve warm over rice or over cooked pasta.