Now a beloved dish around the world, korma's origins lie within the Mughlai cuisine of India. When cooked with yoghurt, it must be braised low and slow to keep it from curdling.






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  • 1 kg lamb neck fillet, cut into large bite-size pieces 
  • 3 g fennel seeds 
  • 4 g white poppy seeds 
  • 1 cinnamon stick
  • 2 black cardamom pods   
  • 5 green cardamom pods
  • 3 tbsp olive oil 
  • 500 g brown onion, diced
  • 1 tbsp ginger garlic paste  
  • 2 long green chillies, thinly sliced
  • 6 g Kashmiri chilli powder 
  • 1 tsp ground coriander
  • 50 g cashew paste or butter
  • 30 g butter
  • Roti and chopped coriander, to serve


  • 200 g plain thick yoghurt 
  • 1 tbsp ginger garlic paste 
  • Salt, to taste 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: overnight

  1. For the marinade, place the yoghurt, ginger garlic paste and salt in a large bowl. Add the lamb, stir to combine well, then cover and refrigerate overnight. 
  2. Dry roast the whole spices in a large frying pan over low heat for a few minutes or until fragrant. Blitz in a spice grinder or pound in a mortar into a powder. 
  3. Heat the oil in a large, heavy – based saucepan over medium heat. Add the onion and cook for 5 - 6 minutes or until soft. Add the ginger garlic paste, green chillies, chilli powder, ground coriander and the ground toasted spices. Stir for another 2 minutes or until fragrant. Stir in the cashew paste until well combined. Add the lamb, season with a little more salt and stir to combine well. Cover, reduce the heat to low and simmer for 1 - 2 hours or until the meat is very tender.
  4. Stir through the butter, check and adjust the seasoning if necessary, then scatter with coriander and serve with roti. 


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Photography by Andrew Dorn.