Creamy Lamb Korma
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
386 kcal
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Course
Main Course
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Cuisine
Indian
Creamy Lamb Korma
Description
This Creamy Lamb Korma recipe combines diced lamb browned with mushrooms, baby eggplants, and softened red onion cooked in olive oil. The curry base is built by adding coconut milk and korma paste, then simmered for 25-30 minutes until the lamb is tender. Fresh cilantro adds herbal nuance during simmering. At the end, lime juice and fat-free Greek yogurt are stirred in to introduce a marbled effect, adding cooling creaminess and a slight tang. Spinach is wilted into the curry for added texture and nutrients.
The dish balances rich coconut milk and mild curry spices with tender meat and tender vegetables. The use of korma paste defines the flavor profile with characteristic warmth and subtle spices. The fresh lime juice cuts through the richness, while Greek yogurt adds a smooth, creamy finish. The spinach provides a fresh, slightly earthy contrast.
Creamy Lamb Korma is best served hot with rice, allowing the sauce to mingle with the grains. It offers a satisfying meal with layered flavors and a creamy texture. This recipe can be adapted for slow cooker use or thickened by additional cooking if preferred.
Spices should be fresh for best flavor. Leftovers keep for 2 days refrigerated or up to 3 months frozen. Additional heat can be introduced with red chili flakes if desired, and store-bought or homemade korma paste can be used.
Ingredients
- 350 g lamb diced
- 1 tablespoon olive oil
- 0.5 red onion finely diced
- 100 g mushrooms chopped
- 100 g baby eggplant stalk trimmed and body quartered
- 400 ml coconut milk
- 4 tablespoon korma paste
- 15 g cilantro finely chopped, fresh
- 1 lime (juice only)
- 2 tablespoon Greek yogurt 0% fat free
- 60 g spinach
Instructions
- Over a medium heat add 1 tablespoon Olive oil in a large pan and cook 0.5 Red onion until softened, about 4-5 minutes.
- Add 100 g Mushrooms and 100 g Baby aubergines (eggplant) and cook for a further 2 minutes.
- Add 350 g Diced lamb and cook until browned, about 4-5 minutes.
- Add 400 ml Coconut milk and 4 tablespoon Korma paste. Stir well and bring to the boil.
- Reduce to a simmer and add 15 g Fresh coriander (cilantro). Cook for 25-30 minutes until the lamb is tender.
- Add the juice of 1 Lime and stir in 2 tablespoon 0% Fat Free Greek yogurt to get a marbled effect.
- Add 60 g Spinach and allow to wilt, about 2 minutes.
- Serve with rice.
Notes
- Use fresh spices for fuller flavor; old spices may reduce curry intensity.
- If needed, thicken the curry by simmering longer.
- Add red chili flakes for extra spiciness.
- Store leftovers in the fridge for 2 days or freeze up to 3 months.
- This recipe is compatible with slow cooker preparation.
- Use homemade or store-bought korma paste according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 386kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 89mg | 4% |
| Potassium | 747mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4071IU | 81% |
| Vitamin C | 14mg | 16% |
| Calcium | 84mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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