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Lamb Korma Curry (Indian Takeaway Style)

Course Main Course, Dinner
Cuisine Indian, British Indian, Scottish Indian
Keyword curry, british indian restaurant curry, chicken curry, korma, korma curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 2 teaspoons coconut flour
  • 2 teaspoons caster sugar
  • 2 teaspoons ground almonds
  • pinch sea salt
  • 100 millilitres water
  • 80 millilitres curry broth (used in the first stage)
  • 80 millilitres curry broth (used in the second stage)
  • 80 millilitres curry broth (used in the third stage)
  • 8-9 pieces slow cooked lamb for Indian curry dishes
  • 25 grams creamed coconut
  • 75 millilitres single cream

Instructions

  • In a bowl, add 2 teaspoons coconut flour, 2 teaspoons caster sugar, 2 teaspoons ground almonds, pinch sea salt and 100 millilitres water. Mix well and set aside.
  • Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add another 80 millilitres curry broth. Simmer for 2 minutes.
  • Add the remaining 80 millilitres curry broth and 8-9 pieces slow cooked lamb for Indian curry dishes. Mix well and simmer for 2-3 minutes, stirring occasionally. Add the prepared coconut, sugar and almond mix and stir through. Add 25 grams creamed coconut and 75 millilitres single cream. Mix well. Simmer for 2 minutes until the korma sauce is slightly thickened.
  • Transfer the lamb korma curry to a serving bowl. Finish with a touch of single cream and serve with your favourite Indian rice and breads.