I have been making this curry for years. A dear friend of mine gave me the recipe and it has become a family favourite – except for the one person in the family who doesn’t like any form of curry. :(

When we decided to travel Australia, this recipe came along for the ride. You really don’t need much to make it. Just a large pot (or a small pot if you adjust the servings) and something to cook your rice in. If you choose to not have rice, you could just eat it with flat bread or naan. We used to have it with roti but they are often very high in fats so this is more of an occasional option now.

Another thing I love about the curry is how it seems to be even tastier the next day. So it makes a great leftovers meal for when you have been driving long days and don’t want to cook.

To make it healthier, use lots of vegetables, skip the roti, have a dollop of a yoghurt with over 1 billion CFU (colony forming units) per bacteria strain. The yoghurt should tell you it contains this in the nutrition panel or the ingredients list or both. A lot of curries are high in sodium as well. This one is within the recommended range of ≤400mg/100g at around 360mg per serve. Just be aware that any addition you make to this dish such as breads and chutneys will change the sodium load as well. This can be a very important health consideration especially if you have any heart or kidney concerns.

I would love to hear from you if you made this to let me know how it went and any modifications you may have made. I hope you enjoy it as much as we do!

Korma Lamb Curry