If you love my crazy simple Butter Chicken Curry, you are in for a treat!
Lamb Korma is usually made with chunks of lamb slow cooked until you can cut them with a spoon, but I actually prefer this quicker (and more economical) everyday version using ground (minced) lamb – or beef.
While it may not look the prettiest, it certainly wins when it comes to creamy curry flavour and soft (easy to digest) texture.
Lamb Korma
Ingredients
- 1 onion
- 1 can coconut milk 400mL / 14oz
- 500 g ground (minced) lamb or beef
- 3 teaspoons curry powder
- 100 g toasted sliced almonds
- 2 packs baby spinach leaves
Instructions
- Dice onion. Heat a medium saucepan on a medium heat. Add 2 tablespoons cream from the top of the coconut milk can. Cook onion, covered for 7-10 minutes or until onion is soft. It's OK if it browns a little but no need to go too far.
- Increase the heat to medium high and add meat and a good pinch of salt. Cook, stirring until the meat is no longer pink - I don't worry about browning it too much as there is plenty of flavour from the curry powder.
- Add curry powder and cook for a few seconds then add the remaining coconut milk. Simmer uncovered for 5-10 minutes or until the sauce has thickened slightly.
- Stir in half the almond and all of the spinach and cook for another minute or two until the spinach just starts to wilt.
- Taste and season with more salt as needed. Divide between bowls and top with extra almonds.
Nutrition
Variations & Substitutions
short on time – skip the onion and serve with chopped chives or green onions.
vegetarian – lentils or chickpeas.
nightshade-free – use garam masala instead of curry powder.
no coconut milk – replace with almond milk or whipping cream.
nut-free – replace almonds with sunflower seeds or chunks of avocado.
more substantial (carb lovers) – steamed rice.
more substantial (low carb) – more almonds, more veg, use this quantity to serve 2.
Low FODMAP – skip onion and serve with chopped chives instead. Reduce the quantity of almonds.
family-friendly – replace curry powder with garam masala or a mix of ground cumin, coriander and smoked paprika.
different vegetables – feel free to add any cooked veg you happen to have at the end. Or raw veg can be cooked in with the meat – use your judgement on cooking times.
different protein – lentils or chickpeas for the vegetarians. Any ground meat or diced meat will work. If using leaner cuts like steak or chicken breasts be careful to only cooked them until done and not overcook.
more fancy / for entertaining – serve with these coconut flat bread or zucchini tortillas (and change the name to Zucchini ‘Naan’). Serve with Greek Yoghurt and this Indian Kimchi. If you want to get really fancy serve a few different curries like this Saag Chicken or Butter Chicken or a simple lentil Dahl.
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
coconut milk / curry powder / sliced almonds – keep in the pantry.
ground (minced) lamb or beef – freeze it
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Problem Solving Guide
bland – more salt! More curry powder. Or try a squeeze of lemon or lime.
too dry – overcooked omelette. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help.
too hot – next time use less curry powder! For now serve with fresh yoghurt.
Prepare Ahead
Yes! Just cook as per the recipe but keep the almonds separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen.
Add to my Old Favourite Recipes
Very good, I just finish eating it on a bed of rice, Delicious!
ooh yum Chantal!
I went for kidney beans as meat substitute this time, although I probably could have done with 2 tins, and used about a Tbsp of curry powder and one of cumin. Onion, carrot and broccoli for veg, and cashews for nuts. Absorption-cooked brown rice. Good.
Good to know MArk 🙂
I forgot to do the stars ?
Yum!
I cooked this and also used green beans as a have a lot in the garden. I also used lamb steak as it was on sale and made some papadums and Raita.
Yum
I cooked it for lunch today. As I did not have spinach, I replaced it with green beans and it was very good! I like the idea of cooking the onion in two spoons of coconut cream, no need to add oil 😉
oh yum Emilie! So glad it was good with the beans
Can you use bison instead of beef or lamb?
Absolutely Renee!
Made this today and loved it.
Was going to leave out the flaked almonds as I wasn’t sure about how they’d be, but after reading in the other comments that they’re what took this dish to the next level, I did add them. Super glad I did! They definitely made it special.
I also added 3 tablespoons of curry powder and 1/2 tbspn chilli powder. I like my curries very spicy! 😉 Had this with rice & a simple tomato curry made with a tin of diced tomatoes simmered with turmeric, cumin, coriander and salt to taste. A lovely, tasty lunch! Thank you for making my cooking life so much quicker and easier, Jules! 🙂
Wow you do like your curries spicy Amrita!
And so happy to help make your life easier 🙂
Loved this recipe, Jules! By accident I used minced meat “half / half” (i.e. beef and pork) but that didn’t stop the taste 😉 Lovely dish if you need a quick lunch or dinner ready to warm up (i.e. for a hungry cook!), especially great if you work in home office and wanna squeeze a half hour walk into your lunch break :D!
I wonder if toasted coconut flakes would work too? Although the almounds are a real highlight!
Absolutely YES to coconut flakes Sandra!
So glad you enjoyed
I made this last week, but wanted to wait until the leftovers to assess it properly, as curries are always better after they’ve sat a while. I added capsicum and zucchini with the onion, and used frozen spinach in place of the baby stuff. I’m out of curry powder as such, so used garam masala, cumin and some dried chillies, but I need to buy another brand of the former, because it wasn’t very strong. Good.
Garam masala does tend to be pretty mild Mark – so maybe just use more next time. And you’re wise to wait as curries do tend to improve with time.
Absolutely loved this recipe. I used lamb mince and followed the recipe to a tee. It was so delicious so I will be maki g it again. The toasted almonds really shine
So glad you enjoyed Paula 🙂
What curry powder do you use or recommend?
I either make my own recipe here or just use Keens from the supermarket Nerida
Another winner Jules. I made this last night for my 20yo son. He said ‘this is the best curry I have ever eaten’. I don’t know whether to be happy or disappointed about that given I make my own tandoori curry paste which he has had many times in other curries and for this recipe I used good old Keens lol
Not complaining, I really loved it to, the toasted almonds definitely make it and I used mince. So quick and easy for a midweek cookup. My son said he is cooking this when he goes camping on the weekend when it his turn to cook…. Huge compliment for you Jules
Meant to say, I used beef mince. I will give lamb mince a go next time.
oh wow Kath! That is so great that your son is planning on cooking it as well. How fun! And it’s excellent with lamb 🙂
We loved this for dinner. It was a big hit with all 4 adults. Not so much the two year old.
Excellent Jenny! So glad you enjoyed it and am sure the 2-year-old will come around one day 😉
Definitely adding this one to my list of recipes to try, next time I’m planning meals! I also plan to check out the coconut flat bread.
They would work really well together Susan – great idea 🙂
Finally got around to making this, and we both enjoyed it. It’s flavorful, but calm, with a nice blending of flavors. Didn’t need anything to go with it (but I make and use the coconut flatbreads all the time). I am once again glad that you recommended the Keen’s curry powder – I really like it. I always hesitated to make things with the curry powder I used to have because I didn’t like it that well, but the Keen’s is really good. This is definitely a recipe I’ll be making again.
So glad I’ve got you into Keens Susan 🙂