Lamb and Almond Curry (Korma)

Lamb and Almond Curry (Korma)

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Korma is a method of cooking in India, akin to braising in western cuisine. In this particular basic korma the braising agents are yogurt and cream, although stock and even water are sometimes used. Kormas can be made with most kinds of meat and vegetables.
Servings: 4
Calories: 542


  • 2 Medium onions chopped
  • piece Fresh root ginger peeled 4 cm (1 1/2 in) and chopped
  • 3 Garlic cloves crushed
  • 1/2 tsp Ground saffron
  • 5 floz Yogurt
  • 2 lb Boned leg of lamb cut into cubes
  • 2 oz Butter
  • 1/2 tsp Hot chilli powder
  • 1 tsp Dill seed crushed
  • 1 tsp Salt
  • 2 oz Ground almonds
  • 5 floz Double heavy cream


  • Combine half the onions, half the ginger, 'half the garlic, the saffron and 2 to 3 tablespoons of yogurt in a large bowl. Add the meat and baste well. Set aside to marinate for 1 hour. Melt the butter in a large saucepan. Add the remaining onions, ginger and garlic and fry until they are deep golden brown. Using a slotted spoon, transfer the mixture to a plate.
  • Add the meat mixture to the pan and fry until they are evenly browned. Moisten the meat with a spoonful or two of yogurt while frying. As it dries, add more yogurt. Stir in the onion mixture, chilli powder, dill, salt and any remaining yogurt. Reduce the heat to low and simmer the meat, stirring occasionally, for 40 minutes. Add a spoonful or two of water if the mixture becomes too dry.
  • Mix the almonds and cream together, then stir the mixture into the lamb. Cover the pan and continue to simmer the korma for a further 15 to 20 minutes, or until the lamb is cooked through and tender.
  • Transfer to a warmed serving dish and serve at once.
Calories: 542 kcal
Carbohydrates: 12 g
Protein: 35 g
Fat: 40g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 177 mg
Sodium: 809 mg
Potassium: 602 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1010 IU
Vitamin C: 5 mg
Calcium: 136 mg
Iron: 3 mg
Dishes Curries
Cuisine Indian
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