Photo of Lamb korma by WW

Lamb korma

Points® value
Total Time
1 hr 55 min
15 min
1 hr 40 min
Ditch the takeaway and make your own yummy curry. We've lightened this classic Indian dish by using 0% Greek fat yogurt instead of full fat cream.



2 teaspoon(s), level


1 teaspoon(s)

Ground Cinnamon

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Cloves, Whole or Ground

½ teaspoon(s), level, ground

Ground Ginger

½ teaspoon(s), level

Olive Oil

1 tablespoon(s)

Cardamom Pods

4 g, 4 whole pods, bruised

Lamb Leg Steak, Lean, Boneless, raw

400 g, fat trimmed


4 medium, chopped


1 medium, cut into wedges


2 clove(s), crushed

Cauliflower, Raw

½ whole, cut into florets

Peas, fresh or frozen

120 g

0% fat natural Greek yogurt

120 g


1 tablespoon(s), toasted flaked almonds

White basmati rice, dry

4 portion(s), small

Pak Choi

1 portion(s)


  1. Combine the paprika, turmeric, cinnamon, cumin, coriander, cloves and ginger in a small bowl.
  2. Heat the oil in a large saucepan over a high heat. Add the spice mixture and cardamom pods and cook, stirring, for 1 minute or until fragrant.
  3. Add the lamb, tomatoes, onion, garlic and 250ml water and bring to the boil. Reduce heat and simmer, covered, for 1 hour 20 minutes or until the lamb is tender.
  4. Add cauliflower and cook for 10 minutes or until tender. Add peas and cook for 1 minute or until heated through. Remove the cardamom pods.
  5. Meanwhile, cook the rice to pack instructions, then set aside. Spray another frying pan with cooking spray and stir-fry the pak choi for 4-5 minutes until wilted.
  6. Serve the curry topped with yogurt and almonds, with the rice and pak choi.


Suitable to freeze (without yogurt and almonds) for up to 3 months. To bruise the 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.