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Lamb Korma

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“From a supermarket magazine, the ground almond mixture makes this one a little different.”
1hr 5mins

Ingredients Nutrition

  • 2 lbs boneless lamb, diced
  • 2 medium onions, peeled and finely chopped
  • 2 inches grated fresh ginger
  • 2 -3 garlic cloves, peeled and crushed
  • 12 cup natural yoghurt
  • 4 tablespoons oil
  • 12-1 teaspoon chili powder (depending on taste)
  • 1 teaspoon dill seed, lightly crushed
  • 1 teaspoon salt
  • 2 12 ounces ground almonds
  • 12 cup cream
  • 12 cup toasted cashew nuts (to garnish)


  1. Combine half the onions, half of the ginger and half of the garlic in a large mixing bowl and add 3Tbsp of the yoghurt.
  2. Add diced lamb and stir well until evenly coated with the marinade.
  3. Cover and marinate for 1-2 hours in the fridge.
  4. When the meat is ready to cook, heat the oil in a heavy-based saucepan and add remaining onions, ginger and garlic.
  5. Fry for 10 minutes, stirring occasionally, until golden brown.
  6. Remove mixture with a slotted spoon to a small bowl.
  7. Add meat and marinade to the pan and fry until browned on all sides.
  8. Moisten meat with the remaining yoghurt, then add onion mixture, chili, dill seed and salt.
  9. Stir well to combine and reduce heat to a low simmer.
  10. Cover and simmer for 20-30 minutes, until meat is tender, adding 1-2 Tbsp of water if the korma looks to dry.
  11. Combine ground almonds and cream and stir through the korma.
  12. Simmer for another 10-15 minutes then serve garnished with the toasted cashew nuts.
  13. Lovely with hot naan bread and steamed rice.

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