10 Reviews of Lamb Korma

From: sugarpea

On Jun 29, 2005

This was delicious. Quite spicey for my palate but I used a chile-seasoned eggplant sauce rather than tomato paste just because I had a bit of it that needed to be used. Other than that I changed nothing. Next time I will probably use the ground versions of the seed and pods as my food processor had a difficult time pulverizing them and I'm far too lazy to use a mortar and pestle. Dh has already asked if we have any more lamb so that we can have it again. We enjoyed it over brown rice. Outstanding, Fairy Nuff.

From: In_A_Frenzy

On Sep 24, 2005

Yum! I grated the onions and used ground spices and it came up a treat! I did need to add an extra teaspoon of salt to taste. After adding the yoghurt I put this in the pressure cooker for 15 min and it came out so tender. Will be making this again - Thanks!

From: Chef #321425

On May 31, 2006

From: JustJanS

On Aug 5, 2008

Absolutely fabulous Fairy. We were off out sight seeing today, so I marinated my meat this morning (8 hours in total). I don't think it mattered in fact I'm sure it just made it better. The only alterations I made to your recipe were to use a fresh chilli that needed using and cooked it all about 45 minutes. The recipe is pretty simple and straight forward and made using easy to get ingredients but so good. Throw out your jars of Rogan Slosh and make this instead.

From: kolibri

On Sep 13, 2005

This was quite tasty - I have to say though that I cheated a little and added chili in as I like my curries spicy, even korma. The flavour was really fragrant, I think it probably came from the coriander seeds. Next time I need to ground the spices properly, they didn't ground at all in my blender.

From: Cookin'Diva

On Aug 15, 2008

I made this for the Aussie Swap in Fall 2008. I loved that this recipe took me away from my "comfort zone" and helped me appreciate so many new flavors. It was a delightful dinner, served with Easy Peasy Tzatziki, #281724 and rice on the side. Thanks for showing me new ideas!

From: Chef #1237920

On Apr 14, 2009

This is a great tasting dish and easy to make thanks fairy nuff

From: Chef #1250715

On Apr 26, 2009

This recipe is a favourite. It is the only one I will use for Korma now.

From: yellowDough

On Feb 28, 2009

I may have a misconception of Korma because the korma's I know are all made using coconut milk, and that was what I've used in this recipe. It's very good. Made it for my other half and we both love it lots! Will reuse this recipe!! Definitely recommended!

From: I'mPat

On Dec 19, 2008

The DH liked it which surprised me considering the onion factor (though partly my fault in that I didn't make the paste fine enough) but the big shock was the DM ate the lot up (usually it is a total nose up at the hint of any spice). Served with rice, steamed vegetables and naan bread. I didn't have coriander seeds so used a teaspoon of ground coriander. Boned a 2k leg of lamb and got 1.130k of meat. Had a serve left over which I froze and DH will take to work. Thank you Fairy Nuff, made as a recipenap for Aussie/Kiwi Swap #19 August 2008. UPDATE - leftovers reheated well (in the microwave) and were thoroughly enjoyed, would recommend as an OAMC by doubling the recipe.