Low-fat Lamb Korma

bowl 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
Buy these ingredients now


  • 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.

Related Recipes