Lamb Korma
Curries don’t always have to be spicy. This Korma is gentle on the taste-buds but full of flavour… and creamy white goodness!
  Serves:  3       Print   FavoriteLoading Add to My Favourites
  • 450 g (1 lb) lamb, cubed
  • 4 green cardamoms
  • 2 whole cloves
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp cinnamon powder
  • 250 ml (1 cup) plain yoghurt
  • 2 tbsp ghee or vegetable oil
For the Korma paste
  • 1 onion, grated
  • 30 g (6 tbsp) ground almonds
  • 1 green chilli, chopped (optional)
  • 2 tbsp garlic & ginger paste
  • 1 tbsp poppy seeds
  1. Prepare the Korma paste by dry-frying the paste ingredients in pan over a medium heat for 3-4 minutes. Allow to cool.
  2. Heat the ghee in a pan and fry the cardamoms and cloves for about 30 seconds.
  3. Add the lamb and continue frying to brown the outside of the meat.
  4. Add the spice powders and fry for 30 seconds. Now add in the korma paste and the yoghurt. Stir, cover and simmer over a low heat for at least an hour or until the lamb is tender.
  5. Season with salt and serve.
Titli's Tips
The sauce for this korma should be thick and creamy. If it isn’t, allow to cook a little longer with the lid of the pan removed. Garnish with coriander and serve with coloured pilao rice for a very attractive-looking dish.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 629 31%
Calories from Fat 456
Total Fat 50.7g 78%
Saturated Fat 17.9g 89%
Unsaturated Fat 30.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 12.3g 4%
Dietary Fibre 2.5g 10%
Sugars 6.1g
Protein 31.7g 63%
Cholesterol 119.2mgs 39%
Percent Daily Values based on a 2,000 calorie diet.