Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 21/12/24. See terms.
Join now
Lamb korma

Lamb korma

6
Points®
Total Time
1 hr 55 min
Prep
15 min
Cook
1 hr 40 min
Serves
4
Difficulty
Moderate
This is one of the most popular Indian curries because the meat is braised in a spice mix that has more flavour than heat.

Ingredients

Ground paprika

2 tsp

Ground turmeric

1 tsp

Ground cinnamon

1 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Cloves

½ tsp, ground

Ground ginger

½ tsp

Olive oil

1 tbs

Cardamom

4 whole, pods, bruised

Lamb leg steak, raw

400 g, (buy 500g), fat trimmed

Tomato(es)

4 medium, chopped

Brown onion

1 medium, cut into wedges

Garlic

2 clove(s), crushed

Cauliflower

½ piece(s), medium size, cut into florets

Frozen green peas

1 cup(s), (120g)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Flaked almonds

1 tbs, toasted

Instructions

  1. Combine paprika, turmeric, cinnamon, cumin, coriander, cloves and ginger in a small bowl.
  2. Heat oil in a large saucepan over high heat. Add spice mixture and cardamom pods and cook, stirring, for 1 minute or until fragrant. Add lamb, tomatoes, onion, garlic and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 1 hour 20 minutes or until lamb is tender.
  3. Add cauliflower and cook for 10 minutes or until tender. Add peas and cook for 1 minute or until heated through. Remove cardamom pods. Serve topped with yoghurt and almonds.

Notes

SERVING SUGGESTION: Steamed Asian greens (such as bok choy or gai lan) and basmati rice. TIPS: Suitable to freeze (without yoghurt and almonds) for up to 3 months. To bruise cardamom, press on the pods with the flat side of a large knife until they pop. This exposes the tiny seeds and helps release more flavour.

You might like

You might like