Lamb Korma Shiraz Recipe


A popular and tasty curry that you can really pimp up with the addition of almonds, pistachios and raisins if desired.  Otherwise, follow the basics of this recipe for a flavourful and heart warming curry,  enjoy the fragrant spices of Coriander Seed, Chilli Powder, Paprika, Black Pepper, Turmeric and Green Cardamom Seed.


  • 85g ghee/butter
  • 12g whole blanched almonds (optional)
  • 12g pistachio kernels (optional)
  • 12g raisins  (optional)
  • 12g diced apricots (soaked)  (optional)
  • 100g finely chopped onions
  • 20g finely chopped ginger
  • 2.5 tbsp Lamb Korma Shiraz Curry Masala
  • 750g diced Lamb (chicken or beef ok if preferred)
  • 2 cups Greek yoghurt or full cream sour cream
  • Salt to taste
  • 4 eggs hard boiled, shelled and halved  (optional)
  • 1/4 cup finely chopped fresh coriander


  1. In a pan melt the ghee, add the almonds and pistachios and fry gently until lightly browned, remove from the pan and set aside.
  2. Add the raisins and apricots and fry gently until the raisins puff up and then remove from the pan and set aside with the nuts.
  3. Add to the pan the onion and ginger, sauté.
  4. Lower the heat, add the Lamb Korma Shiraz Curry Masala to the pan, stir well and fry until aromatic.
  5. Add the meat and seal on high heat, stir well.
  6. Add the yoghurt/sour cream and stir well.
  7. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
  8. Add the fried fruit and nuts, salt to taste, stir well.
  9. Serve the curry with rice, Naan bread, yoghurt and chutney.