Lamb korma curry

Lamb korma curry

OMG! I Can Eat That?
Mark Roper

I unashamedly adore Indian food but takeaway is way boombah. So I was very proud of my beef vindaloo which appeared in my last book. It had half the fat, half the cholesterol and 60 per cent of the calories that a takeaway boombah one had! Woo hoo!

So sticking with traditional fragrant spices, and fresh chilli, ginger and garlic as a base, and by avoiding using ghee and buckets of oil, I give you my lamb korma.


Quantity Ingredient
250g greek yoghurt
2 teaspoons ginger, grated
3 garlic cloves
pinch sea salt
1 teaspoon ground chilli powder
1/4 teaspoon turmeric
1kg lamb, chopped into cubes
1 tablespoon sunflower oil
1 teaspoon mustard seeds
3 bay leaves
5 cloves
1 teaspoon fenugreek seeds
1 long cinnamon stick
1 large onion, sliced
400g tinned tomatoes
1 bunch coriander
2-3 sprigs mint, to garnish
1 tablespoon dried or desiccated coconut
1 teaspoon ground coriander
2 teaspoons garam masala
1 tablespoon cumin seeds
1 teaspoon salt
1 teaspoon chilli, finely chopped
1/2 lemon, juiced


  1. Place the yoghurt, ginger, garlic, sea salt, chilli powder and turmeric in a bowl. Add the lamb and marinate for about 1 hour.
  2. Heat the sunflower oil in a non-stick frying pan over medium heat. Add the mustard seeds (careful, they will pop), bay leaves, cloves, fenugreek and cinnamon stick and sauté for about 10–15 seconds. Add the sliced onion and sauté until golden brown.
  3. Process the tomatoes, coriander (including the stems and leaves), mint and coconut in a food processor to a purée.
  4. Add the puréed mixture to the pan along with the ground coriander, garam masala, cumin seeds, salt and chilli.
  5. Add the lamb and 500 ml warm water. Simmer for about 1 hour. Check the meat and cook for longer if necessary, until the meat is very tender.
  6. Just before serving, add the lemon juice and stir through. Serve with cauliflower rice.
OMG I Can Eat That
low fat
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