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Northern Ireland Farm Quality Assured quick lamb korma video recipe

  • Serves 2
  • 30 mins


2 Northern Ireland Farm Quality Assured lamb leg steaks

2 spring onions

2 garlic cloves

3 plum tomatoes

2 x 15ml (2 tbsp) fresh coriander

1 x 5ml (1tsp) chilli powder

1 x 5ml (1tsp) coriander seeds

1 x 5ml (1tsp) cumin seeds

1 x 5ml (1tsp) ground mixed spice

1 x 5ml (1tsp) curry powder

1 x 5ml (1tsp) paprika

2 x 15ml (2 tbsp) tomato puree

55g Greek yoghurt

Turmeric rice

255g long grain rice

2 x 5ml (2 tsp) turmeric

2 x 15ml (2 tbsp) coriander


Saucepan, large frying pan, chopping boards, knives, garlic crusher, measuring spoons, wooden spoon, sieve.


  1.      Bring a saucepan of water to the boil and add the rice and turmeric. Cook for 12 minutes.
  2.      While the rice is cooking prepare the vegetables:
  •      Remove the root and skin from the spring onions and finely chop;
  •      Peel and crush the garlic;
  •      Chop the tomatoes;
  •      Chop the coriander.
  1.      On a separate chopping board, cut the lamb into chunks.  Remember to wash your hands thoroughly after handling raw meat.
  2.      Dry fry the lamb for 4 minutes, stirring occasionally.
  3.      Add the garlic, chilli powder, coriander seeds, cumin, mixed spice powder, curry powder and paprika and stir.
  4.      Add the tomato puree and stir.  Leave the korma to simmer for 8 minutes, stirring occasionally.
  5.      Add the yoghurt and plum tomatoes, stir and leave to simmer for a further 3 minutes.
  6.      Add the fresh coriander, stir and remove the korma from the heat.
  7.      Drain the rice.
  8.      Serve the korma on a bed of rice, and top with a handful of spring onions.

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