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Lamb Korma Curry

Posted by Anne McKenzie on


  1. 2 medium brown onions, chopped finely
  2. 2 cloves of garlic, chopped 1 tablespoon Sultanas
  3. 1 cup water
  4. 1 kilogram of diced trim lamb
  5. Ghee or Olive Oil
  6. 2 tablespoons of Herbies Korma Curry spice blend
  7. 6 tablespoons of ground almonds
  8. 2 cups of natural plain yoghurt
  9. ¼ teaspoon of saffron threads (can be omitted as add colour only)
  10. 1 tablespoon of fresh coriander leaves to garnish


  1. If you are using saffron, soak it in a tablespoon of warm water.
  2. In an oven proof pan (which has a lid), cook onions and garlic in the olive oil until onions are translucent.
  3. Stir in the spices, the ground almonds and the cup of water.
  4. Cook mixture for a minute or two and then add the meat.
  5. Stir until meat is coated in the spice, almond and onion mixture.
  6. Add yoghurt (and the saffron and the liquid it is in, if you are using it).
  7. Stir well and bring to a simmer.
  8. Once simmering, place in a 100 degree C oven and cook covered for 1-2 hours until meat is tender.
  9. Return dish to stove top and simmer uncovered to reduce the liquid to your taste. I like my curry sauce to be thicker.
  10. Sprinkle coriander leaves over curry just before serving.

Serving Suggestion:

  1. A mild aromatic curry that all the family will enjoy
  2. Serve with rice and Garnisha Mango Chutney or Lime Pickle
  3. Halve quantities of all ingredients to make a meal just for 2 people

Adapted from The Herbies Spices recipe

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