Lamb korma

Photographer: Adam
Serves 4

The secret to this curry is long, slow cooking to develop deep flavours and render the lamb pieces melt-in-your-mouth tender.  This type of cooking is ideally suited to cheaper, tougher cuts of meat such as the flaps or neck (just try and cut out any big veins of fat).  I think we are all becoming increasingly aware of the importance of nose to tail eating – we can’t grow eye fillets and racks in isolation.  Earlier in the month Emma posted a liver recipe and this is my contribution to the cause.  It doesn’t hurt either that this curry is thick and rich, and served topped with fresh coriander and yoghurt to cool the palate, it is quite simply delicious!



800g boneless lamb, cut into 3cm cubes
2 onions, diced
4 tsp fresh ginger, grated
5 cloves garlic, crushed
2 tbsp coriander seeds
2 tsp ground cumin
2 tsp cardamom seeds
½ tsp salt
1 ½ tsp chilli flakes (for a medium heat)

2 tbsp butter
1 onion, chopped
2 tbsp tomato paste
1 cup unsweetened yoghurt
70g slivered almonds, toasted

To serve
Basmati rice
Fresh coriander
Unsweetened yoghurt
Naan breads


1. Combine diced onion, ginger, garlic, coriander seeds, cumin, cardamom seeds, salt and chilli flakes in mortar and pestle. Grind to a smooth paste. (If you don’t have a mortar and pestle use a food processor.)
2. Massage paste into lamb pieces and set aside to marinate for at least an hour (preferably overnight).
3. Heat butter in a large, heavy-based saucepan. Add chopped onions and cook until translucent.
4. Add lamb and brown. Add tomato paste and 2 tablespoons of yoghurt. Stir until combined.
5. Reduce heat, cover and simmer for 3 hours, adding another tablespoon or two of yoghurt every half hour to keep lamb moist.
6. Add any remaining yoghurt along with toasted almonds immediately before serving, reserving a few almonds to sprinkle over top.
Serve on a bed of basmati rice, topped with fresh coriander and a dollop of extra yoghurt, with naan on the side.