Low-fat Lamb Korma

bowl Serves 4


  • oil
  • 500 g 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
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cardamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup vegetable stock or reduced salt chicken stock
  • 1/2 cup low fat yoghurt
Buy these ingredients now


  • 1. 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.

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

  • 3. 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.

  • 4. 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