Lamb korma
2
Points®
Total time: 1 hr 55 min • Prep: 15 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
This is one of the most popular Indian curries because the meat is braised in a spice mix that has more flavour than heat.
Ingredients
Ground paprika
2 tsp
Ground turmeric
1 tsp
Ground cinnamon
1 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Cloves
½ tsp, ground
Ground ginger
½ tsp
Olive oil
1 tbs
Cardamom
4 whole, pods, bruised
Lamb leg steak, raw
400 g, (buy 500g), fat trimmed
Tomato(es)
4 medium, chopped
Brown onion
1 medium, cut into wedges
Garlic
2 clove(s), crushed
Cauliflower
½ piece(s), medium size, cut into florets
Frozen green peas
1 cup(s), (120g)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Flaked almonds
1 tbs, toasted
Instructions
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.
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