Lamb korma

My first attempt at chicken korma received a lukewarm reception.  It was a rich dish, but didn’t really pack a great punch.  I had some diced lamb from a recent Ocado order and decided to make lamb korma.   I didn’t refer to the recipe from the last time, instead, went by instinct (and I was pushed for time).  The result was a much better dish – it had a good chilli kick, tasty and light.  I served the lamb korma with brown basmati rice. 

Ingredients: (serves 2)

  • 1 inch ginger, peeled and sliced
  • 2 cloves of garlic, peeled and chopped
  • 1 yellow onion, peeled and chopped
  • 1 lemongrass, sliced
  • 250g diced lamb
  • 1 tbsp vegetable oil
  • spices – 1 cinnamon stick, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 star anise
  • 2 tbsp korma powder
  • 2 tsp chilli powder
  • 3 to 4 baby potatoes
  • 1/2 cup water
  • 100ml coconut milk
  • a handful of frozen garden peas/petit pois
  • salt and ground white pepper to taste


  1. Blend ginger, garlic, onion and lemongrass into a fine paste with a bit of water (1 tbsp or so)
  2. Marinate the diced lamb with the blended paste for 30 minutes (or overnight)
  3. Heat oil in a heavy-based pan
  4. Fry the spices for a minute then add the lamb and marinade
  5. Fry for a further minute then add the korma and chilli powder.  Mix well
  6. Add the potatoes and water to the lamb.  Leave to simmer for 20 minutes over a low heat
  7. Add the coconut milk and frozen peas.  Leave to cook for another 10 minutes
  8. Season with salt and pepper before serving with rice/naan bread



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