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Lamb Korma Curry

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1 kg Diced lamb (trimmed of fat)
4 tsp Olive oil
1 Brown onion, chopped
1 Medium sweet potato, cubed
0.5 cup Korma curry paste
0.5 cup Water
0.33 cup Coconut milk powder or coconut milk
2 Medium zucchinis, sliced
0.33 cup Frozen peas, thawed


1 Coat lamb in 2 tsp olive oil. Heat remaining oil in the medium saucepan. Add onion and cook over low heat until soft. Remove from heat and add sweet potato.
2 Heat a large frypan and brown lamb in 200g batches, transferring to the saucepan with the onion and sweet potato when browned. Add curry paste to frypan and cook for 1 minute before adding water. Stir to combine and pour into the saucepan.
3 Bring the saucepan to the boil. Reduce heat and simmer covered for 45 mins. Add coconut milk powder, zucchini and peas and simmer for 5 mins or until tender. Serve with rice and mango chutney.


1 Lunch idea: Serves: 2 Prep: 5 mins
2 Prepare salad by combining 1 cup drained canned chickpeas, sliced Lebanese cucumber, halved cherry tomatoes and lettuce leaves. Remove excess sauce from leftover lamb pieces and place on top of the salad.
3 Serve with mango chutney.