Lamb Korma Curry

    Lamb Korma Curry


    1 person made this

    This korma curry recipe makes a big batch so it's great for get togethers. The leftovers are even better the next day. Serve with rice.

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 2 small green chillies, diced
    • 1/2 cup cashews
    • 2 onions, diced
    • 3/4 cup coconut milk
    • 3 cloves garlic, crushed
    • 1 1/2 tablespoons fresh ginger, grated
    • 1 tablespoon cumin
    • 3 teaspoons ground coriander
    • 1 1/2 teaspoons garam masala
    • 6 cardamom pods
    • 1 cinnamon stick
    • 2 cloves
    • 1 1/2 kg lamb, diced
    • 2/3 cup yoghurt
    • 1 (400g) tin tomatoes, crushed

    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Heat 1 tablespoon oil in a saucepan and add the chillies, cashews and onions. Brown the onions lightly, then let cool.
    2. Place the onions in a blender with the coconut milk and blend to a paste.
    3. Heat the remaining oil in the same saucepan and add the garlic, ginger, cumin, coriander, garam masala, cardamom, cinnamon stick and cloves. Cook until fragrant.
    4. Stir in the lamb then gradually stir in the yoghurt. Add the onion puree and undrained tomatoes. Simmer, covered, 1 hour. Remove the cover and simmer another hour until lamb is very tender.
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