Lamb Korma Curry


  • 500g lamb mince (use beef if no lamb mince available)
  • 1 clove of garlic
  • 1 x tsp fresh ginger, grated
  • 1 x tsp ground chilli
  • 1 x tsp garam masala
  • 2 onions, chopped finely
  • ¼ cup fresh coriander
  • 4 x Tbsp korma curry paste
  • 1 x Tbsp oil
  • 200mL Beef Stock
  • 1 x 400g can diced tomatoes
  • 2 x Tbsp Lemon Juice
  • 185mL can Evaporated Milk OR coconut milk
  • ½ cup frozen peas
  • Steamed Rice or Quinoa
  • Steamed veggies, to serve.


  • Combine lamb, garlic, ginger, chilli, garam masala, half the onion, coriander and 1tbsp curry paste. Form mince into walnut-sized balls.
  • Heat oil in a non-stick frypan, add balls and cook until lightly browned. Transfer to a plate.
  • Add remaining onion to pan and cook over low heat until soft and golden. Add remaining 3 tbsp of curry paste, stock, tomatoes and lemon juice. Cook over medium heat and stir for 5 minutes. Add milk, return kofta balls to the pan and simmer over low heat for 15mins.
  • Add peas and cook for 2 minutes.
  • Serve with cooked rice or quinoa and a side of steamed green vegetables.

LCHF adaptation:
Use coconut milk or cream as the base and serve with cauli rice.