Lamb korma

1 clove

1 clove of garlic

1 black peppercorn

1 cardamom pod

1x 10ml spoon oil

200g lean lamb 

½ small cauliflower

½ chilli

½x 5ml spoon turmeric

½x 5ml spoon ground cumin

½x 5ml spoon chilli powder

3x 15ml spoons reduced-fat plain yogurt

pinch black pepper

1x 15ml spoon coriander

Weighing scales, chopping boards x2, sharp knife, garlic press, frying pan, fish slice, measuring spoons, spoon. 

1. Prepare the garlic, chilli and cauliflower:

• peel and crush the garlic;
• de-seed and chop the chilli;
• break the cauliflower into florets.

2. On a different chopping board using a clean knife, cut the lamb into cubes. Thoroughly wash and dry hands after handling the raw meat.

3. Fry the cloves, peppercorn and cardamom in the oil on the frying until they sizzle.

4. Stir-in the garlic and chilli.

5. Add the lamb and cauliflower, cover and slowly cook for about 10 minutes.

6. Mix the turmeric, chilli powder, pepper and cumin into the yogurt.

7. Increase the heat and stir-in the yogurt mix to the frying pan.

8. Allow to cook for a further 10 minutes.

9. Chop the coriander and stir into the korma.

• Reduced food waste: Use up any leftover vegetables. Try a variety of vegetables such as broccoli, peas and sweetcorn.
• Serving suggestion: Serve with brown rice for added fibre.
• For a vegetarian alternative: Swap the lamb for beans, peas or pulses. 
• Vary your protein: Try this recipe with prawns, chicken or thin strips of beef or pork. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to lactose, use an alternative yogurt. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?