Lamb Korma Recipe

The yogurt and coconut cream combo in this curry recipe reduces the fat

General info

Serves: 4


  • 3 garlic cloves
  • 5cm piece fresh ginger, peeled and roughly chopped
  • 1kg 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 chicken or lamb stock
  • 50g desiccated coconut, unsweetened if possible
  • 100ml coconut cream
  • 100g plain yoghurt
  • good squeeze lemon juice


  1. Blend the garlic and ginger to a paste using a food processor, then set aside.
  2. 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.
  3. 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.
  4. To serve, season and stir in the yoghurt and lemon juice.

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