Lamb > Rump > Lamb Korma

Lamb Korma

Lamb Korma


  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 2 teaspoons ginger, grated
  • 1kg boneless lamb shoulder or diced lamb
  • 1/3 cup korma curry paste
  • 400g can diced tomatoes
  • 400ml can coconut cream
  • 1/2 cup beef stock
  • 150grams green beans, trimmed and halved
  • Coriander leaves, to serve
  • Pappadums, to serve



  • Heat oil in a large saucepan on high. Sauté onion for 4-5 minutes, until tender. Add garlic and ginger. Sauté for 1 minute.
  • Add lamb. Cook, stirring, for 3-4 minutes until browned. Blend in curry paste. Cook, stirring, for 1 minute until fragrant.
  • Stir in tomatoes, coconut cream and water or stock. Bring to the boil on high. Reduce heat to low and simmer, covered, for 50-60 minutes, until lamb is tender.
  • Stir beans through. Simmer for a further 4-5 minutes, until tender. Sprinkle with coriander leaves and serve with pappadums.

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