Recipe

Lamb korma

Lamb korma is a traditional Indian mild, fragrant, creamy curry that is beautiful tossed with chickpeas, green beans and served with steamed rice.

Jun 29, 2014 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Lamb korma
  • 1 1/2 tablespoon vegetable oil
  • 400 gram diced lamb
  • 1 large brown onion, thinly sliced
  • 1 teaspoon grated fresh ginger
  • 2 teaspoon poppy seeds
  • 1/2 cup korma curry paste
  • 300 millilitre reduced-fat cream
  • 400 gram can chickpeas, rinsed
  • 100 gram green beans, trimmed, halved
  • 3/4 cup cold water
  • cooked basmati rice, to serve
  • coriander leaves, to serve
  • pappadums, to serve

Method

Lamb korma
  • 1
    Heat 1 tablespoon of the oil in a large saucepan over high heat. Cook and stir lamb about 5 minutes, or until browned. Transfer to a medium heatproof bowl.
  • 2
    Heat remaining oil in pan over moderately high heat. Add onion. Cook and stir 5 minutes, or until soft. Add ginger, seeds and paste. Cook and stir until fragrant. Add water, cream and chickpeas. Bring to the boil. Reduce heat to moderate.

Notes

You will find korma paste at most major supermarkets. We used diced lamb, but you can use lamb stir-fry strips or diced lamb shoulder. If using shoulder, cook curry longer.

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