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Lamb Korma with Raita

Serves 4


  • olive oil spray
  • 1 brown onion, cut into wedges
  • 2 tablespoons korma curry paste
  • 400g diced trim lamb or trimmed lamb leg steaks cut into bite sized pieces
  • 400g can diced tomatoes
  • 1 cup reduced salt liquid chicken stock
  • ¾ cup fresh coriander leaves
  • ½ lebanese cucumber, grated
  • ½ small carrot, peeled and grated
  • 2 cups Australian reduced fat natural yogurt
  • steamed basmati rice and green beans, for serving
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  1. 1. Spray a heavy based frying pan with oil, add onion and curry paste and cook stirring for 2 minutes over medium heat. Add the lamb and cook over high heat for 5 minutes. Pour in tomatoes and stock, bring to the boil, reduce heat and simmer uncovered for 30-40 minutes.
  2. 2. To make raita, finely chop half the coriander leaves and combine with cucumber, carrot and half the yogurt.
  3. 3. Remove curry from the heat and stir in remaining yogurt. Serve with rice and beans, drizzle with raita, and garnish with remaining coriander.

Nutritional Information

Nutrients per serve:
Energy (kj) 1230
Protein (g) 29
Fat, Total (g) 10.8
Saturated (g) 3.6
Carbohydrates (g) 17
Sugars (g) 15
Dietry Fibre (g) 3
Sodium (mg) 708
Calcium (mg) 285
Iron (mg) 4


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