This uses British lamb for a seasonal twist on chicken korma. The results are just as dreamily creamy with meltingly tender meat and gentle spices.


  • For the spice paste

  • 3 cloves garlic, chopped

  • ½ tsp ground ginger

  • ½ tsp cayenne pepper (optional – for extra heat)

  • 1 tsp medium curry powder

  • ½ tsp turmeric

  • 1 tsp coriander seeds, toasted

  • 1 tbsp ground almond

  • 1 tbsp vegetable oil

  • Pinch of salt

  • 350g lamb (leg or shoulder), diced

  • 2 tbsp vegetable oil

  • 1/2 onion, diced

  • 290ml/10fl oz coconut milk

  • Chopped coriander to garnish

  • Naan bread to serve


  • 1.

    Grind all the spice ingredients to a paste in a pestle and mortar.

  • 2.

    Put the lamb in a large bowl and coat it thoroughly with the spice paste. Leave to marinate for at least 3 hours – overnight if you can.

  • 3.

    Heat the oil in a wok or large pan and cook the onion until it starts to turn brown.

  • 4.

    Add the lamb and fry for 3 to 4 minutes to brown.

  • 5.

    Gradually stir in the coconut milk.

  • 6.

    Simmer gently for 20 to 30 minutes and serve with naan bread.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 879kj
  • Fat Total 78g
  • Saturated Fat 38g
  • Protein 37g
  • Carbohydrate 12g
  • Sugar 1g
  • Sodium 267mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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