Lamb Korma

by Aida Azizuddin on Thu, December 16, 2010

I love a good, earthy korma don’t you? Not as spicy as a curry, a korma gets it’s subtle heat from the fragrant spices within.

An earthy korma for you to lick your lips around.

Serves 5 - 6 people

Very fragrant with the taste of the Indian subcontinent

Foodster's Verdict

Lamb Korma


  • Preparation
  • Total
    1hour 15minutes
    11/2kg lamb shoulder/ chops
    1 kg potatoes
    11/2 red onions, sliced
    5 cloves garlic, pounded
    1 inch ginger, pounded
    4 Tbs korma powder
    1 tsp cumin powder
    1/2 cup almond meal
    2 Tsb chilli paste
    1 tsp biji kas kas (poppy seeds)- this is optional
    4 cardamom pods
    1 cinnamon stick
    2 stalks curry leaves
    4 green chillies
    5 tbs cooking oil
    1 tin evaporated milk
    2 tbs yogurt
    1 cup water
    Salt to taste

1. Fry onions, garlic and ginger with curry leaves, cardamom and cinnamon.

2. Once it's fragrant and a little crispy, add in the korma spices and kas kas. When the oil breaks through, add lamb and cumin.

3. Once the lamb is half cooked add in evaporated milk and yogurt.

4. Stir it around and add water.

5. Add in potatoes, almond meal and chillies. Simmer for about 1/2 hour.



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