Lamb Korma


  • 1/3 cup blanched almonds

  • 3 tablespoons ghee

  • 800g Dorper lamb strips

  • 1 large brown onion, thinly sliced

  • 2 cloves garlic, crushed

  • 4cm piece fresh ginger, grated

  • 2 teaspoons poppy seeds

  • 1⁄2 cup Korma paste

  • 1⁄2 cup chicken stock

  • 300ml cream

  • 1/3 cup yoghurt


Blend or process nuts until finely ground.

Heat 2 tablespoons of ghee in saucepan and cook lamb in batches until browned.

Heat remaining ghee in the same pan. Cook onion, garlic and ginger, stirring, until onions soften. Add ground nuts, seeds and Korma paste and cook, stirring, until fragrant.

Return lamb to pan with stock and cream and simmer, uncovered, for 15 minutes or until sauce thickens slightly. Serve Korma accompanied by yoghurt and Basmati rice if desired.

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