skip to Main Content

Serves 4

1:40 minutes preparation

20 minutes cooking

  • 500g lamb, cubed
  • 3 onions, chopped
  • 6 cloves garlic, chopped
  •  1 tsp ginger, crushed
  • 3 tbsp oil
  • 6 black peppercorns, crushed
  • 4 green cardamoms, crushed
  • 3 cloves, crushed
  • 1 tsp salt
  • 4 tbsp Yoghurt
  • 1 tsp chilli powder
  • 2 teaspoons coriander powder
  • 500ml water
  • 2 tbsp green coriander leaves (optional)

Lamb Korma

  1. Blend two chopped onions, garlic and ginger in a blender and add a little water.
  2. Heat oil in a saucepan and add remaining onion and fry till it becomes pale golden in colour. Add peppercorns, cardamoms, cloves, salt and cubed lamb. Fry for 8 minutes to a rich brown colour.
  3. Add the blended onion mixture and fry for 10 minutes.
  4. Add yoghurt, chilli and coriander.
  5. Fry the mixture until it separates. Add water and mix well. Cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
  6. Serve sprinkled with coriander leaves (optional).

Serve with roti, naan or rice.

Lamb Korma Recipe
Back To Top