Simple Indian Lamb Korma Recipe
Simple Indian Lamb Korma Recipe

Simple Indian Lamb Korma Recipe

Lamb Korma is my favourite Indian dishes. Anyone who knows me we have already realised this as I can’t seem to bring myself to order anything off a menu. I will always try the other Indian dishes but as much as they may be delicious, it the korma that makes me crave Indian food.

Lamb Korma Submissions

Lamb Korma Submissions

I started eating lamb korma as a 7 year old girl. I lived in Woolgoolga in NSW near Coffs Harbour. Woolgoolga has the largest Punjabi Sehk community in Australia. When I was 7 years old the Arkin family built an Indian Restaurant, shaped like an Indian temple literally over the back fence. The called it the Indian Temple Restaurant. From the day they opened the doors I was hooked on Indian food. The Arkin family had {about} eight children from age 5 through to 17.  My sister and I would spend the school holidays and weekends playing hide and seek in the huge restaurant and kitchen with the girls.

Indian Lamb Korma Recipe

Indian Lamb Korma Recipe

By the afternoon the prep work would start in the kitchen, so we would be sent to play in the restaurant or bar area. Sometimes we were even allowed to watch the cooking. It seemed completely magically the way the chapati was held over the flame. It would puff up like a balloon, and then settle down as a flatbread when it was removed from the heat.

Indian Curry Recipe Submission

Indian Curry Recipe Submission

Even back in those days the aroma of the curry spices would have me craving Indian food.  I guess because I grew up with these particular recipes, I now judge all Indian dishes based on how they compare to the Indian Temple Curries.

Overhead Indian Korma Recipe

Overhead Indian Korma Recipe

I was able to revisit the flavours of my childhood when one of the Arkin sisters opened an Indian restaurant in Coffs Harbour. Embarrassingly I was a regular… like a real regular. At one stage I could actually smell the Indian spices aroma oozing out of the pores of my skin.

Indian Curry Recipe

Indian Curry Recipe

Sadly, although the restaurant is still in Coffs Harbour, it now has new owners, a new chef and different recipes. Thankfully I have the one recipe I need, the lamb korma.

Lamb Korma Recipe

Lamb Korma Recipe

Today I’m sharing my absolute favourite lamb korma recipe. I will give directions for making it on the stove top and in the Thermomix. It’s delicious using either cooking method.

Simple Indian Lamb Korma


  • 4 green cardamon pods
  • 3 cloves
  • 1/2 cup cashew nuts or almonds
  • 40gm oil or ghee
  • 200gm onion
  • 2 red chilli (fresh)
  • 20gm fresh peeled ginger
  • 20gm fresh garlic
  • 20gm fresh coriander
  • 3 tsp garam masala
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 120 gm beef stock
  • 90gm tomato paste
  • 500gm natural yoghurt
  • 700gm lamb diced
  • Fresh Coriander (to serve)


    Thermomix Method
  1. Dry roast the cardamon and cloves. 3min/Varoma/speed2 MC out.
  2. Remove from the spices from the TM bowl and set aside.
  3. Roast the nuts 5min/Varoma/Speed2 MC out.
  4. Return the MC to the bowl, mill the nuts to a paste. 30sec/Speed 10. Scrape and repeat if necessary.
  5. Remove the nut paste from the TM, reserve for later.
  6. Add the oil, onion, chilli, ginger, garlic and coriander -chop 10 sec/speed5
  7. Scrape down the sides. Cook - 6min/Varoma/speed2 - MC out.
  8. Add the turmeric, ground coriander, cardamon, cloves, garam masala and cumin. Cook - 3min/Varoma/speed2 - MC in.
  9. Add the stock. Cook -5min/Varoma/speed1 -MC in.
  10. Add the tomato paste, yoghurt, nut paste and lamb. Cook - 22min/varoma/reverse spoon/speed1 MC in.
  11. Stove Top Method
  12. Dry fry the cloves and green cardamon. Remove from heat and reserve for later.
  13. Dry roast the nuts.
  14. Place the nuts in a food processor and blend until fine. Reserve for later.
  15. Heat the oil chopped onion, chilli, ginger, garlic, cook until fragrant.
  16. Add the chopped coriander, turmeric, ground coriander, clove, cardamon, garam masala and cumin to the onion. Cook for a further minute.
  17. Add the beef stock and allow to boil.
  18. Reduce the heat to low add the tomato paste, ground nut paste, yoghurt and beef. Cover with a lid and cook for 20 minutes stirring regularly.

I hope you enjoy this recipe as much as I do.  For another simple Indian dish take a look at this chicken yoghurt curry.  It’s one of my most popular recipes and I have included Thermomix and stove top instructions.

Thermomix Creamy Chicken Curry Submissions

Thermomix Creamy Chicken Curry Submissions

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  1. I’ve never made a lamb korma from scratch but I should definitely give it a go… with extra pappadums of course!

  2. I don’t eat lamb…but this looks really tasty and tempting that I want to give it a try too.

  3. Absolutely mouthwatering! What a fantastic recipe.
    Have a beautiful weekend.
    🙂 Mandy xo

  4. HI Julie, I just started eating Indian food about 2 years ago and absolutely love it. Not sure why it took me so long to try but I am so glad I did. This Korma looks delicious!

  5. I’ve never made a curry from scratch but I really ought too as I bet they taste so much better!

  6. That’s an amazing childhood story to have an Indian food place over the fence in a NSW country town! What are the chances? Amazing also how those childhood memories stick. This looks like a great recipe.

  7. Oh my gosh, I love lamb korma!
    I have never made it from scratch though, this doesn’t look as scary and ominous as most Indian dishes, so I’m definitely going to have to try it.
    I would love to have grown up with a family who owned a restaurant. I have always been fascinated by how they work, it probably would have drove my fascination even harder!

  8. Cool story Julie, Woolgoolga has awesome Indian. I absolutely love Indian food. I’ve done a few Indian cooking classes to try and get it right. Thanks for your recipe 🙂

  9. I have plans to spend a month or three in India in early 2017, so to keep me excited about my upcoming adventures I make sure I prepare a delicious India feed every week or two. Will absolutely be adding your gorgeous korma to my eat list. Also sounds like I need to come spend some time with you to learn all the tricks of the trade, what a cool story.

  10. Thank you so much for sharing this recipe – it sounds delicious and I plan on making it for my family this weekend. Just wondering (may be a silly question) but with the beef stock do I add it as beef stock paste or mix with water to make the stock?

  11. How wonderful Julie, thanks so much for sharing this amazing lamb korma made easily in a thermomix. Your Beautiful photographs do it justice 8)

  12. Hi Julie, this looks delicious! Just wondering how much 120grams beef stock is in ml? Is it 120ml?


  1. […] Make sure you pin and yum the recipe for later. If your more of a Lamb Korma kind of person check out my Lamb Korma recipe. […]

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