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Lamb korma

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 40 g butter 
  • 3 brown onions, halved, sliced 
  • 2 garlic cloves, crushed 
  • 2 tbs korma paste 
  • 1 tbs ginger, finely grated 
  • 1 kg diced lamb 
  • 2 tomatoes, diced 
  • 250 g (1 cup) natural yoghurt 
  • 500 ml (2 cups) Campbell’s Real Stock - Beef 

Method

  1. Melt the butter in a heavy based casserole dish over medium heat. Once melted add the onion and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring. Add korma curry paste and ginger, cook for 2 minutes, stirring constantly.
  2. Add lamb and cook for 5 minutes, or until lightly browned. Add tomatoes, yoghurt and Campbell’s Real Stock. Bring to the boil, cover, lower the heat and simmer for 2 hours, or until lamb is very tender. Taste and season with salt and pepper.
  3. Spoon lamb among serving bowls and sprinkle with slivered almonds. Serve with naan bread and steamed rice, if desired. 

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