Lamb Korma with Raita

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Yield: 6 servings

This is a delicious Indian dish that is a great use for any leftover Easter lamb. It’s wonderfully fragrant and easy to prepare.


2 large onions, chopped

2 tsp. ginger grated

3 cloves garlic, minced

2 large chili peppers, seed and minced (Jalapeño or serrano work well)

2 Tbsp vegetable oil

3/4 tsp ground turmeric

2 tsp ground cumin

1 Tbsp ground coriander

1 1/2 lbs boneless lamb cut into 1 inch chunks

2/3 cup ripe grape tomatoes

1/4 tsp ground cloves

1/2 tsp cinnamon

1/4 tsp cardomon

1/4 tsp. black pepper

1/2 cup water

1/2 cup heavy cream


2 Tbsp chopped mint

1 large cucumber, peeled, seeded and chopped

1/2 cup plain yoghurt

1/2 tsp. ground cumin

salt and pepper to taste


1. In medium skillet, saute onion, ginger, garlic and chili peppers in vegetable oil

2. Add turmeric, cumin, coriander

3. Brown the lamb (after it’s well dried with paper towels) in the mixture

4. Pour into the crock pot

5. Add all other ingredients (spices and water) but the cream and tomatoes to the crock pot and cook on low for 6-8 hours or on high for 3-4 hours.

6. Stir in heavy cream and tomatoes 30 minutes prior to serving

Raita – mix all the ingredients and serve as a condiment to the korma.

Serve Korma over Basmati rice