“A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries. Prep time doesn't include 1 hour marinating.”
24hrs 20mins
4-6 serves

Ingredients Nutrition


  1. Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
  2. Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
  3. Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
  4. Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
  5. Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
  6. Simmer uncovered until the liquid is absorbed.
  7. Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
  8. Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
  9. Serve with rice, raitas and relishes.

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