Low-fat Lamb Korma

Serves 4


  • Spray Oil
  • 500g lean diced Lamb
  • 1 tsp Oil
  • 1 small Onion, chopped
  • 2 cloves Garlic, crushed
  • 2 tsp grated fresh Ginger
  • 2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp crushed Red Chilli
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Cardamom
  • ¼ tsp Ground Cloves
  • ½ tsp Salt
  • 1 cup Vegetable stock or reduced salt Chicken stock
  • ½ cup Low Fat Yoghurt
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How to Make Perfect Rice


Spray a non-stick frying pan with oil spray. Brown the lamb in batches over medium to high heat. Transfer the browned lamb to a plate.

Add the oil to the pan and brown the onion and garlic over medium heat for 2 to 3 minutes.

Add the rest of the ingredients to the pan, reduce the heat to very low, cover and simmer for 1 hour, or until the lamb is very tender. Stir occasionally and add extra water if the curry dries out too much.

Remove the pan from the heat and serve the lamb with rice and a tomato and cucumber salad.

Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

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