Lamb Korma with Banana Raita | Recipes | WW USA

Ingredients

• Cooking spray, 2 spray(s)
• Red onion, 1 large, coarsely chopped
• Fresh ginger, 1 piece(s), (1-inch piece), peeled fresh, finely chopped
• Garlic, 3 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, 1 pound(s), cut into 3/4-inch pieces
• Uncooked butternut squash, 2 cup(s), cubed, cut into 3/4-inch cubes
• Cilantro, 3 Tbsp, chopped fresh leaves
• Banana, ½ small, diced
• Plain low fat yogurt, ½ cup(s)
• Cilantro, 2 Tbsp, chopped fresh leaves
• Fresh ginger, ½ tsp, grated peeled fresh
• Ground cumin, ¼ tsp