Lamb korma

Serves: 4
Preparation Time: 15
Cooking Time: 135


40 g butter

3 brown onions, halved, sliced

2 garlic cloves, crushed

2 tbsp korma paste

1 tbsp 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 


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. 


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