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Lamb Korma Curry



Experience the rich heritage of Indian cuisine with this Lamb Korma Curry recipe! A favorite from the royal Mughlai kitchens, this dish brings you tender lamb in a lusciously creamy sauce, spiked with aromatic Indian spices. Perfect for cozy dinners or special occasions, it's a recipe that triumphs in taste and elegance.


  • 1 kg Yarramundi Lamb Curry
  • 4 tsp olive oil
  • 1 brown onion, chopped
  • 1 medium sweet potato, cubed
  • ½ cup korma curry paste
  • ½ cup water
  • ⅓ cup coconut milk
  • 2 medium zucchinis, sliced
  • ⅓ cup peas, thawed
  • Roti or rice, for serving
  • Natural yoghurt, for garnish
  • Mango chutney, for garnish


  1. Coat lamb in 2 tsp of olive oil.
  2. Heat remaining oil in a medium saucepan over low heat. Sauté onion until soft.
  3. Add sweet potato to the onion mixture; set aside.
  4. In a large frypan, brown lamb in 200g batches. Once browned, transfer to the saucepan.
  5. Cook curry paste in the same frypan for 1 minute before deglazing with water.
  6. Combine frypan contents with the saucepan ingredients.
  7. Bring to a boil, then cover and simmer for 45 minutes.
  8. Stir in coconut milk, zucchini, and peas. Cook for an additional 5 minutes or until tender.
  9. Serve hot with roti or rice, garnished with natural yoghurt and mango chutney.

Notes and Tips:

For a twist, try substituting lamb with beef or chicken for a different take on this classic. If sweet potatoes aren't your thing, opt for regular potatoes or even carrots for a touch of sweetness.

Closing Thoughts:

Savor this Lamb Korma Curry, and let it transport you to a place of warmth and comfort with every bite. We'd love to hear how your culinary adventure went, so do share this with friends and tag us on socials! For more tantalizing recipes, continue exploring Adam's Meat Recipe blog.