South Indian Lamb Korma Recipe


  • 1/4 cup oil or ghee
  • 1 handful of curry leaves (optional)
  • 1 onion, sliced
  • 6 Garlic cloves
  • 2 inches Ginger root
  • 2 green Chillies.
  • 1kg lamb sliced
  • 2-3tbsp South Indian Lamb Korma Masala
  • 1 cup of thick coconut cream or 1/2 cup grated fresh coconut (ground to a fine paste)
  • 1 cup thick yoghurt
  • salt and chilli powder to taste


  1. Heat the oil and add the curry leaves (fry for 30 sec), then add the onions, garlic, ginger and green chillies and fry until soft.
  2. Add the South Indian Lamb Korma Masala to the pan and fry gently until aromatic.
  3. Add the meat and seal quickly on high heat.
  4. Add the coconut cream/coconut paste and yoghurt and cook until the meat is tender and the oil comes to the top and the curry has reduced.
  5. Serve the curry with rice, Naan bread, yoghurt and chutney.
  6. This curry is best used for lamb, beef or chicken (vegetables can also be used as long as they are cooked with lamb or chicken).