Mild Lamb Korma Curry

Mild Lamb Korma Curry


2 people made this

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

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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