This recipe is perfect for using left over lamb from your Sunday Roast. Who doesn't love a curry?

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 30 minutes
    • Indian

    Lamb & Chickpea Korma

    Recipe Information

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    300g Leftover Lamb, cubed

    1 large Red Onion

    400g tin Chopped Tomatoes with Herbs

    400g tin Chickpeas

    35ml Sunflower Oil

    1 tsp each Garlic Granules, Chilli Powder, Paprika, Turmeric, Ground Cumin, Ginger and Crushed Chillies

    500g pot Fat Free Natural Yogurt

    1 dsp Tomato Purée

    20ml Lemon Juice

    50g Ground Almonds

    1 Chicken Stock Cube

    Sea Salt

    Black Pepper


    Peel and chop the onion.

    Heat the oil in a large saucepan, add the onion and all the spices.

    Cook, stirring for about 3 minutes, to allow the flavour from the spices to evolve.

    Add the tinned tomato, tomato purée, lemon juice and crumble in the stock cube.

    Drain the chickpeas and add to the pan along with the yogurt.

    Season with plenty of black pepper and a little salt.

    Cook for 10 minutes, then add the lamb and the ground almonds, cook for another 10 minutes and serve.

    Great with Bilash basmati rice, poppadums and naan bread.