Lamb Korma


  • 2 ½ Tbsp (chicken) Korma Spice Blend
  • 500g lamb [cubed]
  • 2 Tbsp vegetable oil.
  • ¼ cup desiccated coconut
  • 2 onions [finely diced]
  • Chili [to taste if required]
  • 2 Tbsp ghee or butter
  • 1 tsp Salt
  • 1.5 cups beef stock
  • 3/4 cup natural yoghurt


[1] Make a marinade by mixing 2 ½ Tbsp of (chicken) Korma spice blend with the vegetable oil. Add desiccated coconut to the marinade then stir thoroughly into the cubed Lamb. Cover and refrigerate for 1 or 2 hours.

[2] Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated lamb to the pan and brown on medium heat for 10 minutes.

[4] Add salt and stock then simmer gently in an open pan for 20 minutes until the sauce resembles a thick gravy.

[4] Stir-in yoghurt one Tablespoon at a time then simmer on low heat for approximately 30 minutes until the sauce reduces. Add a little water to extend the stewing process if required.

Serves 2-3

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  • Nina

    Hey just wanted to say that I used the Korma blend last night and was well impressed with the flavour and spices coming through