Lamb Korma

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds lamb
  • 2 cloves garlic
  • ½ ounce


Cut lamb into pieces. Smash garlic and green ginger in a bowl and add 1 pint cold water. Sauté finely chopped onion in half the butter until transparent; add yoghourt, tomato concentrate, spices and salt.

Sauté meat in remaining butter in another pan until golden. Stir into spice mixture; add a