Lamb Korma Recipe

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  • Healthy



Nutrition per portion

Calories 559 kCal 28%
Fat 33g 47%
  -  Saturates 19g 95%

If you’re after a curry recipe this week that has all the flavour and spice of a traditional curry but doesn’t have as much of the fat, give this tender lamb recipe a go and you’ll be able to enjoy a tasty curry guilt free.

With garlic, cinnamon, cloves and ginger to provide a wonderful mix of flavours, this flavoursome curry would make the hit of any dinner party or curry night you might be hosting.



  • 3 garlic cloves
  • 5cm (2in) piece fresh ginger, peeled and roughly chopped
  • 1kg (2lb 4oz) lamb leg, cut into chunks
  • 1 large onion, roughly chopped
  • 1 cinnamon stick
  • 8 cardamom pods
  • 5 cloves
  • ½tsp caraway seeds, lightly crushed  
  • 2 bay leaves
  • 400ml (14fl oz) chicken or lamb stock
  • 50g (2oz) desiccated coconut, unsweetened if possible
  • 100ml (4fl oz) coconut cream
  • 100g (4oz) natural yogurt (not low fat)
  • good squeeze lemon juice


  • Blend the garlic and ginger to a paste using a food processor, then set aside.

  • Heat a large, non-stick pan on a medium heat; you shouldn’t need oil. Brown the lamb in batches, then set aside. Add the onion, stirring occasionally until lightly browned; add a splash of water if it looks too dry. Add the garlic and ginger paste, and fry for a further 1 to 2 minutes. Add the cinnamon, cardamom, cloves, caraway and bay, and stir for 1 minute.

  • Return the lamb to the pan along with the stock, desiccated coconut and coconut cream. Bring to the boil, then simmer for 2 hours or until tender.

  • To serve, season and stir in the yogurt and lemon juice.

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