This free lamb korma recipe is bursting with flavours and by far the best I have ever tasted… Korma is a creamy curry made with yoghurt and nuts. For those of you who don’t like red meat try it with chicken it’s just as tasty. Korma is best served with basmati rice.


30ml oil
1,5kg deboned leg of lamb, cubed

Nut Paste
100g blanched almonds or cashews, toasted
45ml sesame seeds
5cm piece fresh ginger, peeled
4 cloves of garlic, peeled
3 onions, roughly chopped
Juice of 1 lemon
30ml oil

Spice Mixture
15ml ground cumin
15ml ground coriander
3ml turmeric
2ml ground cloves
6 cardamom pods (optional)
2 cinnamon sticks

Yoghurt Sauce
200ml Greek yoghurt
10ml cornflour
500ml water
Salt and freshly ground black pepper

  • Heat oil in a large pan and brown the meat.
  • Remove from pan and set aside.
Nut paste & Spices
  • In a blender, blitz the nuts, sesame seeds, ginger, garlic, onions and lemon juice together to form a paste.
  • Heat some more oil in the pan the meat was browned in and fry the paste for about 5 minutes or until golden brown, stirring continuously.
  • Add the spices and fry for a further minute or 2.
Yoghurt mixture
  • Blend the yoghurt, cornflour and water together.
  • Return the meat to the pan and add the yoghurt mixture and season.
  • Cover and simmer for 1 – 1 ½ hours.
Serve with basmati rice and a tomato and onion salad.

Serves 6


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