Lamb korma

You will want every night to be curry night after devouring this family favourite. Korma that packs a flavour punch with Northern Ireland Farm Quality Assured lamb. Serve with fluffy turmeric rice for the ultimate chef brownie points.
Lamb korma preparation time
Prep: 10 minutes
Lamb korma cook time
Cook: 20 minutes
Lamb korma preparation time Serves: 2
Lamb korma preparation time Oven Temp: Hob


  • Begin by boiling a saucepan of water and adding the rice and turmeric. Allow this to cook for 12 minutes to infuse the flavour.
  • While the rice is cooking you can get on with preparing and chopping the vegetables
  • Dry fry the chopped lamb and garlic for four minutes, stirring occasionally.
  • Then add the special ingredients chilli powder, coriander seeds, cumin, mixed spice powder, curry powder and paprika and stir.
  • Next add the tomato puree and stir. Leave the korma to simmer for 8 minutes, stirring occasionally.
  • Toss in the yoghurt, spring onions and tomatoes, stir and leave to simmer for a further 3 minutes allowing the flavours to deepen.
  • Then add the coriander, stir and remove the korma from the heat.
  • Lastly serve the mouth-watering korma on top of the rice.


  • 2 Northern Ireland Farm Quality Assured lamb leg steaks
  • 2 Spring onions
  • 2 Garlic cloves
  • 3 Plum tomatoes
  • 2 tbsp of fresh coriander
  • 1 tsp of chilli powder
  • 1 tsp of coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp ground mixed spice
  • 1 tsp curry powder
  • 1 tsp paprika
  • 2 tbsp Tomato puree
  • 55 g Greek yoghurt

For the Rice:

  • 255 g Long grain rice
  • 2 tbsp coriander
  • 2 tsp turmeric