Lamb Korma

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As Autumn is fast approaching (if it’s not already in full swing), I thought it necessary to start it off with a sensational curry. I’ve only been eating Lamb Korma for a year now but it is, without a doubt, my favourite curry (after the Cream prawns from World of Samoosas in the Oriental Plaza). There is one restaurant that makes it better then anyone, Ghazal in Bryanston. But sadly, I don’t go there often enough for my fix so I’ve searched and searched and finally come up with a almost as good recipe. Most of the Korma’s you see online don’t have the Cashew nuts as a component and I don’t get it. Korma is not korma without Cashews. The cashews ensure that your curry will have the sweetness and creamyness it should have. Definitely something that should be on your winter menu!

Serves 4

1kg Boneless Lamb Cubes (I used a boneless Leg of Lamb)
1 Cinnamon Stick
1 Bay Leaf
2 Bruised Cardomom Pods
1tspn Crushed Chillies
2tsp Turmeric
1tbsn Garam Masala
2tbsn Ground Coriander
1 Large onion, diced
2 Garlic cloves, crushed
2tsp Ginger, finely grated
1 1/2 cups Cashew Nuts
4 cups Plain yoghurt
1 cup cream

In a hot pan, fry the onion, garlic, ginger and nuts until goden. Remove from pan, add the yoghurt and chilli and blend into a fine paste. Add to the lamb and marinade for an hour. (or overnight if you can) In a pot, dry fry the cinnamon stick, bay leaves and cardomom until smoking. Add the rest of the spices and cook until the spices stick to the pan. Add the marinated lamb with the yoghurt mix. Allow to come to a boil. Lower the temperature and simmer with the lid on until the lamb is tender, +- 40-50 minutes. Add the cream and season to taste. Serve with Jasmine Rice and Poppadoms.

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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