Mild Lamb Korma Curry

    2 hours 15 minutes

    Everyone will love this easy and tasty lamb curry which is slow cooked in the oven on a low heat. Serve with coriander leaves and pickles. You can also use chicken in this curry instead of lamb.

    Herbie's Spices

    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 1/4 teaspoon Herbie's Spices Kashmiri Saffron
    • 1 1/2 tablespoons ghee or oil
    • 1 onion, chopped finely
    • 1 clove garlic, chopped finely
    • 1 tablespoon Herbie's Spices Korma Curry
    • 1 tablespoon ground almonds
    • 500g lamb from leg, trimmed and cubed
    • 1/2 cup plain yoghurt
    • 1 tablespoon fresh coriander leaves
    • 1 teaspoon Herbie's Spices Sea Salt, ground

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Preheat oven to 100 degrees C. Soak saffron in 1 tablespoon warm water. Heat oil, add onion and garlic and stir until transparent.
    2. Stir in spices, almonds and 1/2 cup water, cook for a minute.
    3. Add meat, stirring to coat, then add saffron with its water, and yoghurt.
    4. Mix together well, bring to a simmer, and cook in preheated oven for 1 1/2 - 2 hours.
    5. Add salt to taste and sprinkle with coriander leaves before serving.

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