skip to Main Content

Serves 4

1:40 minutes preparation

20 minutes cooking

  • 500g Lamb
  • 4 tablespoons Yoghurt
  • 3 onions chopped
  • 6 cloves garlic chopped
  •  1 teaspoon crushed ginger
  • 3 tablespoons oil
  • 6 Black Peppercorns crushed
  • 4 green cardamoms crushed
  • 3 cloves crushed
  • 1 teaspoon salt
  • 1 teaspoon chilli powder
  • 2 teaspoons coriander powder
  • 500ml water
  • 2 tablespoons green coriander

Lamb Korma

Cut lamb meat into small cubes.

Blend 2 chopped onions, garlic and ginger in a blender along with adding a little water.

  1. Heat ghee in a saucepan.
  2. Add one chopped onion and fry till it becomes pale golden in colour.
  3. Add crushed spices, salt and meat.
  4. Fry for 8 minutes to a rich brown colour.
  5. Add the blended mixture and fry for 10 minutes.
  6. Add the chilli and coriander powders and yoghurt.
  7. Fry the mixture until ghee separates.
  8. Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
  9. Serve hot sprinkled with coriander leaves.

Goes well with roti, naan or rice.

Lamb Korma Recipe
Back To Top