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Photo of Lamb korma by WW

Lamb korma

4 - 5
PersonalPoints™ per serving
Total Time
1 hr 55 min
15 min
1 hr 40 min
This is one of the most popular Indian curries because the meat is braised in a spice mix that has more flavour than heat.


Ground paprika

2 tsp

Ground turmeric

1 tsp

Ground cinnamon

1 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp


½ tsp, ground

Ground ginger

½ tsp

Olive oil

1 tbs


4 whole, pods, bruised

Lean lamb leg steak

400 g, (buy 500g), fat trimmed


4 medium, chopped

Brown onion

1 medium, cut into wedges


2 clove(s), crushed


½ piece(s), medium size, cut into florets

Frozen green peas

1 cup(s), (120g)

99% fat-free plain Greek yoghurt

½ cup(s), (120g)

Flaked almonds

1 tbs, toasted


  1. Combine paprika, turmeric, cinnamon, cumin, coriander, cloves and ginger in a small bowl.
  2. Heat oil in a large saucepan over high heat. Add spice mixture and cardamom pods and cook, stirring, for 1 minute or until fragrant. Add lamb, tomatoes, onion, garlic and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 1 hour 20 minutes or until lamb is tender.
  3. Add cauliflower and cook for 10 minutes or until tender. Add peas and cook for 1 minute or until heated through. Remove cardamom pods. Serve topped with yoghurt and almonds.


SERVING SUGGESTION: Steamed Asian greens (such as bok choy or gai lan) and basmati rice. TIPS: Suitable to freeze (without yoghurt and almonds) for up to 3 months. To bruise cardamom, press on the pods with the flat side of a large knife until they pop. This exposes the tiny seeds and helps release more flavour.