Lamb Korma Curry

2 hours

4 People



500g Lamb, cubed
4 tbsp Natural Yogurt
3 Onions, chopped
2 Cloves Garlic, chopped
3 cm Ginger
3 tbsp Ghee
8 Black Peppercorns, crushed
4 Green Cardamom pods, coarsley crushed
2 Cloves, crushed
1 tsp Chilli Powder
2 tsp Ground Coriander
2 cup Water
  Salt, to taste
  Fresh Coriander, chopped


  1. Place 2 of the onions, garlic and ginger in a blender or food processor and blend to a smooth paste.
  2. Heat the ghee in a wok. Add the remaining roughly chopped onion, and stirring frequently, fry to a pale golden colour. Add the crushed spices, salt and lamb. Stirring constantly fry the meat for 5 to 8 minutes to a rich brown colour. The ghee will start to separate at this stage.
  3. Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned.
  4. Add the chilli powder and ground coriander. Stir well, then add the yoghurt 1 tablespoon at a time stirring continuously, fry until the ghee again starts to separate.
  5. Soon after this the sauce or the masala will start to stick to the bottom of the pan. Add the water at this stage. Mix well.
  6. Cover with a tight fitting lid, reduce the heat and simmer for 1 1/2 hours or until the meat is tender and the sauce has thickened. Transfer to a serving dish sprinkle with fresh coriander.