South Indian Lamb Korma Masala Medium (250g)


Out of stock

This Korma is traditionally cooked with Lamb, featuring a coconut milk and yoghurt sauce.

This curry is also excellent used with chicken and beef and can be heated up using chilli or option of adding a little more of the curry blend.

It also makes an excellent meat and vegetable curry.

This 250g jar will cook with approximately 9kg of meat, vegetables or seafood – 45 servings.


Out of stock

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Nutrition Information

Servings per package:


Serving size:


Average Qty
per Serving

Average Qty per 100g


79 kJ
1570 kJ


0.7 g
13.8 g

Fat, total

0.9 g
17.9 g


0.1 g
1.2 g


1.5 g
29.4 g


0.4 g
8.8 g


5 mg
97 mg


Coriander Seed, Cumin Seed, Turmeric, Black Pepper, Black Mustard Seed, Chilli Powder, Black Cardamom, Cloves, Green Cardamom Seed, Nutmeg



  • 1/4 cup oil or ghee
  • 1 handful of curry leaves (optional)
  • 1 onion, sliced
  • 6 Garlic cloves
  • 2 inches Ginger root
  • 2 green Chillies.
  • 1kg lamb sliced
  • 2-3tbsp South Indian Lamb Korma Masala
  • 1 cup of thick coconut cream or 1/2 cup grated fresh coconut (ground to a fine paste)
  • 1 cup thick yoghurt
  • salt and chilli powder to taste


  1. Heat the oil and add the curry leaves (fry for 30 sec), then add the onions, garlic, ginger and green chillies and fry until soft.
  2. Add the South Indian Lamb Korma Masala to the pan and fry gently until aromatic.
  3. Add the meat and seal quickly on high heat.
  4. Add the coconut cream/coconut paste and yoghurt and cook until the meat is tender and the oil comes to the top and the curry has reduced.
  5. Serve the curry with rice, Naan bread, yoghurt and chutney.
  6. This curry is best used for lamb, beef or chicken (vegetables can also be used as long as they are cooked with lamb or chicken).

Additional information

Weight 0.6 kg
Dimensions 10.5 × 9 × 14 cm





Australian % Ingredients



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