Lamb cutlets korma curry
larger imageMove mouse over the image to magnify

Lamb cutlets korma curry

( rating - rate this recipe)
Present this classic curry with a twist using the much revered lamb rack, cooked to perfection under a quilt of curry and yoghurt and served embedded ina mild lentil-thickened sauce
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 4-5 Serves 4-5
Good source of iron Good source of iron
Comment print



  • 2 racks of Quality Mark lamb, frenched
  • 2 tablespoons low-fat unsweetened plain yoghurt
  • 1-2 tablespoons korma curry paste
  • ½ teaspoons minced ginger

Lentil sauce

  • 1 onion, peeled and finely diced
  • 4-5 whole cardamom pods, crushed
  • ½ cup korma curry paste
  • 1 cinnamon stick (optional)
  • 2 cups water
  • ½ cup red lentils (dried not canned)
  • ½ cup plain yoghurt or cream (optional) 

Fried onions

  • 2 red onions, peeled and finely sliced
  • ¼ cup oil


Preheat the oven to 190°C. Line a baking tray with foil or baking paper.

Mix the yoghurt, curry paste and ginger together and spread thickly over the fat layer on the lamb. Place on the prepared tray and allow to stand for 10 minutes before cooking.

To make the sauce, cook the onion and cardamom pods in a good dash of oil in a saucepan over a moderate heat until the onion has softened; about 10 minutes. Stir in the curry paste and cinnamon stick, if using, and cook for a further 2 minutes or until very fragrant.

Add the water and lentils and simmer, uncovered, for 20 minutes until the lentils are tender (soften the flavour of the sauce with yoghurt or cream if wished)

While the lentils are cooking, place the lamb racks in the preheated oven to roast for 25 minutes.

Remove the lamb from the oven and set aside to rest for 5-7 minutes. Spoon the sauce into wide serving bowls. Carve the racks into thick cutlets each with two bones and sit them in curry sauce. Sprinkle with fried onion and chopped fresh coriander, and serve with your favourite Indian chutneys and breads.

Fried onions

Heat oil in a frying-pan and cook onion until crispy and slightly caramelised. Transfer to a paper towel-lined plate to soak up the excess oil. Serve when cool and crispy. 

This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 336g
Energy kJ (kcal) 1411 (337)
Protein (g) 22.2
Fat (g) 21.6
Saturated (g)
Carbohydrate (g) 11.8
Sugars (g)
Sodium (mg) 511
Iron (mg) 3.9
Zinc (mg) 2.8
Vitamin B12 (ug) 0.9
Vitamin D (ug) N/A
Selenium (ug) 9.4

Please note: nutrient analysis based on five serves. 

You may also like these recipes...

Rogan Josh
Serves: 4-6
Prep: 10 mins
Cook: 1 hour 35 mins
Suitable Cuts: Diced Lamb, Shoulder Chops
Golden Lamb Curry
Serves: 4-6
Prep: 15 mins
Cook: 1 hour 5 mins
Suitable Cuts: Diced Lamb, Shoulder Chops,
Beef Madras
Serves: 5-6
Prep: 15 mins
Cook: 1 hour 30 mins
Suitable Cuts: Diced beef, Chuck Steak, Gravy Beef
Beef and Sweet Fennel Tagine
Serves: 6
Prep: 25 mins
Cook: 2 hours
Suitable Cuts: Diced Beef, Gravy Beef, Chuck Steak




PO BOX 33 648
facebook twitterpinterestinstagram