If you love my crazy simple Butter Chicken Curry, you are in for a treat!
Lamb Korma is usually made with chunks of lamb slow cooked until you can cut them with a spoon, but I actually prefer this quicker (and more economical) everyday version using ground (minced) lamb – or beef.
While it may not look the prettiest, it certainly wins when it comes to creamy curry flavour and soft (easy to digest) texture.
- 1 onion
- 1 can coconut milk (400mL / 14oz)
- 500 g ground (minced) lamb or beef
- 3 teaspoons curry powder
- 100 g toasted sliced almonds
- 2 packs baby spinach
Dice onion. Heat a medium saucepan on a medium heat. Add 2 tablespoons cream from the top of the coconut milk can. Cook onion, covered for 7-10 minutes or until onion is soft. It's OK if it browns a little but no need to go too far.
Increase the heat to medium high and add meat and a good pinch of salt. Cook, stirring until the meat is no longer pink - I don't worry about browning it too much as there is plenty of flavour from the curry powder.
Add curry powder and cook for a few seconds then add the remaining coconut milk. Simmer uncovered for 5-10 minutes or until the sauce has thickened slightly.
Stir in half the almond and all of the spinach and cook for another minute or two until the spinach just starts to wilt.
Taste and season with more salt as needed. Divide between bowls and top with extra almonds.
NET CARBS: 17g / serve.
Variations & Substitutions Lamb Korma
short on time – skip the onion and serve with chopped chives or green onions.
vegetarian – lentils or chickpeas.
nightshade-free – use garam masala instead of curry powder.
no coconut milk – replace with almond milk or whipping cream.
nut-free – replace almonds with sunflower seeds or chunks of avocado.
more substantial (carb lovers) – steamed rice.
more substantial (low carb) – more almonds, more veg, use this quantity to serve 2.
Low FODMAP – skip onion and serve with chopped chives instead. Reduce the quantity of almonds.
family-friendly – replace curry powder with garam masala or a mix of ground cumin, coriander and smoked paprika.
different vegetables – feel free to add any cooked veg you happen to have at the end. Or raw veg can be cooked in with the meat – use your judgement on cooking times.
different protein – lentils or chickpeas for the vegetarians. Any ground meat or diced meat will work. If using leaner cuts like steak or chicken breasts be careful to only cooked them until done and not overcook.
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
coconut milk / curry powder / sliced almonds – keep in the pantry.
ground (minced) lamb or beef – freeze it
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Problem Solving Guide Lamb Korma
bland – more salt! More curry powder. Or try a squeeze of lemon or lime.
too dry – overcooked omelette. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help.
too hot – next time use less curry powder! For now serve with fresh yoghurt.
Yes! Just cook as per the recipe but keep the almonds separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen.
More Recipes Similar to Lamb Korma
- Dad’s Butter Chicken Curry
- Indian Spiced Omelette
- Berbere Spiced Lentils
- The Best Simple Curry Powder Substitutes
- Quick Tuna Curry Bowls
- ‘Buy Nothing New’ Curry
- Indian Spiced Salmon with Minty Yoghurt
Have fun in the kitchen!
Hi, I haven’t tried making it yet but I noticed you said a coconut milk in your recipe for Lamb Korma and yet in the video you appear to be using coconut cream? Would it be so nice and creamy made with coconut milk which is more the consistency of cows milk? Or should one use coconut cream. Thank you.
Thank you for this recipe. I recall eating a lot of corma sauce in India last winter. They make it with cashew and seeds and it’s really very smooth. Especially I liked navrathan korma with vegerables and some raw pinapple. Spicy but so good.